Ingredients
1 head of cauliflower, cut into small florets
2 cups white vinegar
1 cup water
1 tablespoon salt
1 tablespoon mustard seeds
1 tablespoon red chili flakes
2 cloves garlic, peeled and smashed
1 bay leaf
Directions
1. Start by sterilizing a glass jar and its lid by boiling them in water for 10 minutes. Let them cool on a clean towel.
2. In a large pot, combine the vinegar, water, and salt. Bring to a gentle boil until the salt is fully dissolved.
3. Add the mustard seeds, red chili flakes, garlic, and bay leaf to the pot. Let it simmer for a couple of minutes to infuse the flavors.
4. Carefully pack the cauliflower florets into the sterilized jar, leaving about half an inch of space at the top.
5. Pour the hot vinegar mixture over the cauliflower in the jar, ensuring the florets are completely submerged. Leave some space at the top to allow for expansion.
6. Seal the jar tightly with the lid and let it cool to room temperature.
7. Once cooled, place the jar in the refrigerator and let the cauliflower pickle for at least 24 hours before enjoying.
