An easy and cheap way to use and keep your extra cauliflower. Makes cauliflower taste delicious!
Cut the cauliflower into small bite-sized pieces.
Put the cauliflower pieces into the pickle brine. Put as many in as you can so that the brine covers the most cauliflower.
Screw the lid on tight. I put the jar into the fridge, upside down the first day.
The second day I put it right-side up. By the third day, it's delicious and ready to eat. Perfect as a snack, a side, or a garnish.
This method does not process the jars, so this is not a long term storage process. The cauliflower in the brine should be eaten or disposed of after 2-3 weeks. I've kept it longer, but once the cauliflower loses its crispy texture, I toss it. If the cauliflower looks or tastes off, obviously you don't want to eat it - and throw it out!