Spicy Pickled Cauliflower (theketochef)

1/2 head cauliflower
2/3 c distilled white vinegar
1 T black pepper corns
1 T red pepper flake
1 T oregano
2 c water, roughly
1 T non Iodized salt
1 bay leaf

In a sauce pan, take your pepper corns and 1 T vinegar and let the liquid reduce over medium heat. You should be left with a brown syrupy liquid and your peppercorns, this is called Au Sec and we are extracting the pepper flavor. Once the liquid is au sec, add your remaining spices and let them come to a hard boil. While pickling liquid is coming to temp, break cauliflower into small pieces. Stuff as many pieces of cauliflower into your sterilized jar as possible, followed by boiling pickling liquid. You will most likely have spare liquid just make sure you cover the veg completely. Seal jar and let it come to room temp on the counter, then store in the fridge. It will taste good as soon as it is cold, but after a day or so the flavors really intensify.

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