Name: Tarragon Cauliflower Pickles
Ingredients: 1 pound cauliflower, any color, separated into small florets with some stalk still attached; 4 large sprigs tarragon; 1 cup distilled white vinegar; 2 tablespoons kosher salt; 2 teaspoons sugar; 2 teaspoons black peppercorns; One 1-qt. canning jar or two 1-pint jars with lids

Ingredients

1 pound cauliflower, any color, separated into small florets with some stalk still attached
4 large sprigs tarragon
1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 teaspoons black peppercorns
One 1-qt. canning jar or two 1-pint jars with lids

Steps

Place cauliflower and tarragon in jar. Bring vinegar, salt, sugar, peppercorns, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jar, cover, and chill.
Do Ahead: Cauliflower can be pickled 2 months ahead. Keep chilled.