How to make
Pour vinegar into the jars up to the 2/5 cup (100 ml) mark. Put in 1 tablespoon of salt, 1 teaspoon sugar, 3 aspirins, a little piece of bay leaf and a few black pepper peppercorns.
Shake to dissolve the aspirin. Cut the cauliflower into florets and fill the jars, then add 2 tablespoons of oil to each and pour in water to the tops. Close with a jar sealing tool and flip upside down. The first few days, flip them over in the morning and evening, then just once a day.
After the second week, flip them over only once in a while. The pickle is fully ready in a month.
