Beet-pickled Cauliflower Recipe (with Video)

Preparing the Cauliflower
1. Start by destemming the cauliflower and cutting it into bite-sized florets.
2. Add the florets to a large jar.
Preparing the Pickle Brine
1. In a pot, bring water, vinegar, salt, agave, and cubed beets to a boil.
2. Let the mixture simmer for a few minutes.
Pickling the Cauliflower
1. Pour the mixture over the cauliflower and into the pickle jar.
2. Make sure everything is covered with liquid. You can always add a bit of water and/or vinegar on top if needed.
3. Seal with a lid and keep in the fridge for about 4 days until the cauliflower has turned entirely pink.
4. The cauliflower will last in the fridge for about 4 weeks, but make sure it's always covered with pickle brine.