Giardiniera. More or less equal parts water and white vinegar, then
more or less equal parts salt and sugar, although less than the liquid
amounts. You gotta taste it constantly. A couple of bay leaves, some
black peppercorns, some whole cloves. Cut the cauliflower into equal
sized florets and slice some carrots and celery. Put all the vegetables
in the pot of pickling liquid, making sure it's all covered. If not, add
water until it is. Some recipes have you boiling the pickling liquid
separately, and blanching the vegetables in another pot. Let's wash
one less pot and still end up with a great product, shall we? Bring
the pot to a boil, cover it, turn off the heat, and let it sit to steep.
And if you do it outside on the gas grill, the house won't smell like
a pickle factory. According to my wife, not me.
When the pot is cooler to the touch, spoon out the vegetables into
an old jar, then pour the liquid in until full. Twist on cap and...done.
It must be refrigerated; you can't set it on the shelf of the root cellar.
Don't worry. This stuff won't last too long. You'll be standing in front
of the open fridge door in your underwear, eating this stuff straight
out of the jar at 2 in the morning. I guarantee.