Spicy Pickled Cauliflower
This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.
Allowing the cauliflower to sit with the kosher salt for 30 minutes is an optional step but will draw out excess moisture and allow the cauliflower to better absorb the pickling brine.
You can use whatever size jars you like; I use 3 pint-sized jars. Also, figure a couple garlic cloves per jar. Feel free to make substitutions for the Thai chile peppers but be sure to include enough in each jar to give the cauliflower a little kick.