Pickles are one of the world’s most perfect foods. First of all, they are a pretty blank canvas. You can make all kinds of flavorings of pickles with all kinds of delectable, seasonal produce. You can do what you want. But what’s more is, unlike so many other foods with this much flavor concentration, these contain next to zero calories. They are truly a guilt-free snack.

And if you need any more convincing, they are incredibly easy to make! Especially if you don’t feel like canning them. Which I usually don’t, frankly. I like making things in small batches so I can make a wide variety of things. This recipe is for two pints of pickles – which actually is only about 2/3 of a head of cauliflower. If you want to use the entire head, make this recipe times 1.5. I used my other third in my cauliflower celery root soup.

I love to combine these pickles with other pickles (try carrots or red onions!)  to make a little pickle plate, or to serve them to balance rich snacks like nuts, cheese or meat on a plate of finger foods to serve as an appetizer when I’m entertaining.

Here’s what you need:

– 4 cups of chopped cauliflower, loosely packed
– 2 cups water
– 1 cup vinegar
– 4-6 cloves garlic, roughly chopped
– 1 tsp. kosher salt
– 2 tsp. whole peppercorns, divided
– 1/2 tsp yellow curry powder, divided
– 1/2 tsp red pepper flakes, divided
– 1 tsp. caraway seeds, divided

In a medium saucepan, bring the water to a boil. Add the garlic, and simmer for five minutes.

Next, add the vinegar and salt, and heat until the salt dissolves. Remove from the heat.

Fill two clean Mason jars with cauliflower – as full as you can make them without overflowing. Add in the peppercorns, curry powder, caraway seeds and red pepper flakes, splitting them evenly between the jars. Use a funnel to pour the brine over top. Stir with something very thin, such as a chopstick.

Cover with lids and allow to cool to room temperature before putting in the fridge. You can eat them in a few hours, but they will be fully pickled and at peak enjoyment in 3-4 days. They’ll keep in the fridge for a couple of months – so, longer than it will take you to eat these babies.