Turmeric Cauliflower Pickles

1 small head of cauliflower, divided into small florets
1 tsp salt
1 tsp ground turmeric
2½ tsp mustard seeds
2½ tsp cumin seeds
1 whole dried red chili
2 bay leaves
1¼ cups water
½ cup white wine vinegar

Place the cauliflower in a sterilized jar and sprinkle with the salt and all the spices and herbs. Cover with the water and vinegar. Seal and place on a windowsill for 2–3 days, during which time the color should deepen. Then place the jar in the fridge—the pickles are ready to eat once cold, but for full flavor wait another 2–3 days. They can last for up to a month in the fridge, but once opened they should be eaten within 2 weeks.

Inspired By: Honey & Co: At Home: Middle Eastern Recipes From Our Kitchen