Pickled Cauliflower

Pickled Cauliflower 1 medium size head of cauliflower 1 C. sugar 1 pkg. Italian salad dressing mix 2 C. white distilled vinegar Break apart the cauliflower and wash it. Place the cauliflower in a pot and just cover with water. Bring to a boil and cook for 3 minutes. Remove from heat and using a slotted spoon remove the cauliflower to a large glass jar (save the cooking liquid). Add the sugar and the vinegar to the remaining water in the pot and stir to dissolve the sugar. Taste the mixture to see if a little more sugar is need, you don't want it to taste bitter. Pour the Italian dressing mix into the jar over the cauliflower and gently pour the liquid into the jar until it is about 1" from the top. Leave on the counter to cool then put the lid on and place in the fridge. Let sit for 24 hours before eating. This will keep for 1 month. NOTE:I like to sometimes throw in some carrot sticks and can add some jalapenos if you want