Cauliflower with beet pickles.
1 Cauliflower, cut into florets
3 cups water
1 cup white vinegar
3 cloves garlic, cut in halves
1 fresh beet (peeled and halved)
2 tbsp canning salt
Break the cauliflower into florets. Mix the water, vinegar, and salt. Put the cauliflower florets into jars with the garlic and the beet. Add the vinegar mixture to the jars until the liquid covers the vegetables. Close the jars tightly and refrigerate.