• 1 head cauliflower, cut into florets
• 1 1/2 cups white wine vinegar
• 3/4 cup sugar
• 4 bay leaves
• 5 juniper berries (optional)
• 1 tbsp whole peppercorns
• 1/2 tsp salt
• 4 sprigs tarragon
• 1 cup fennel, sliced (optional)

Cut or break florets into bite-size pieces. Blanch (boil for 5 minutes, then plunge into an ice bath). Drain. Make brine by boiling 2 cups water, vinegar, sugar, bay leaves, juniper berries, peppercorns, and salt for 5 minutes. Turn off heat. Stir in the tarragon. Place cauliflower (and fennel, if using) in a mason jar or a large bowl with a lid. Pour brine over cauliflower (it should be submerged; add water if necessary) and chill at least 2 hours.