Pickled Cauliflower

Enough cut up cauliflower for a 1/2 gallon jug

1/2 cup distilled white vinegar

1/2 cup Kosher Salt

2 medium onions, sliced

1 Tbls pickling spice

Cut up cauliflower, boil for 5 minutes. Drain, cover with cold water and let sit.

put onion and pickling spice into clean jar.

Add the cauliflower

pour solution over then fill to top with cold water

wrap mouth of jar with plastic wrap, then tighten lid and refrigerate immediately.

Cauliflower will be ready in two days, keeps for up to 2 months.