Wash the cauliflower clean, and break into small florets.
Put all the ingredients marked ◎ into a saucepan and turn on the heat. When the sugar has fully dissolved, remove from the heat and add the cauliflower.
Put it in a clean jar or Ziploc bag and store. You can enjoy from the next day, but it's tastier if you leave it for 2-3 days.
You can also make this with tiny onions, young corn or turnip etc! These vegetables will need boiling quickly before pickling.
Story Behind this Recipe
This is based on a recipe for "sotto acetto" (pickles), which my friend who worked at an Italian bar taught me. I arranged the recipe so it was easier to make.
Once it's cooled in Step 3, you can store it in the fridge. It will keep for 1-2 months. If you are using vegetables with a lot of moisture, such as cucumber, paprika or celery, let the pickling juice cool down in Step 2 before adding. This time I used green cauliflower.