I N S T R U C T I O N S

start by cutting the cauliflower into rosettes and and them to a big preserving jar

to a saucepan add the vinegar, water, sugar, and spices (salt, Pepper, curcuma, bay leaves and chilies)

bring to a simmer over medium heat and stir to fully dissolve salt and sugar

pour the hot brine over the cauliflower until your glasses are full and ensure the cauliflower is fully submerged

If needed, add more vinegar or a little water to cover

screw the jars tightly and let them cool

you can use the onions the next day and they will keep in the fridge for around 2 weeks (or longer).