Dilled Cauliflower Pickles

These are really tasty, just like pickles except...they're not. Recipe is adapted from someone on the GAPS yahoo group.

3 c cauliflower, cut into chunks
1 large garlic clove, crushed
1 T dry dill
3-4 peppercorns
1 bay leaf
2 T sea salt
2-3 c filtered water

Wash cauliflower well, and cut into chunks.

Crush garlic clove, and add to jar with spices. Add cauliflower, pressing down firmly into jar so chunks are tightly packed, leaving 1" space at the top of the jar.

Dissolve salt in 2 c of water, and add to jar. Add additional water as necessary to cover vegetables, leaving 1" space at the top.

Let sit 3-8 days at room temperature, in a cool place away from the sun, on a plate or saucer to catch leaks.

After they sit, transfer to fridge; properly cultured vegetables will keep for up to 8 months. Enjoy!