Pickled vegetables are so easy to prepare, they stay fresh in the fridge for day’s and they come in handy any time of the day as a snack, or just as an refreshing side dish. While you can pickle just about anything with great results, cauliflower and broccolini are my favorites, closely followed by mushrooms and cabbage.

• cut into florettes
• blanche in salted water, shock in ice water, drain
• add sliced scallions, diced onions, fresh cracked black pepper, kosher salt, olive oil, garlic pasteapple cider vinegar, mix, marinade at least 24 hours