Pickled cauliflower

In a large saucepan of boiling salted water, blanch cauliflower 1 minute; drain in colander and hold under cold running water. Place cauliflower in clean non reactive bowl.

In medium saucepan, combine vinegar, water, sugar, garlic, dill seeds and salt. Bring to a boik over medium high heat. Reduce heat; simmer 2 minutes.

Pour vinegar mixture over cauliflower. Refrigerate, covered, at least 24 hours or up to 1 week.