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Homemade Cauliflower Pickles - I feel like I'll either be obsessed with these or completely grossed out by them. I'm willing to try it.

How to vacuum seal without the fancy, expensive vacuums. Ziploc sells them at grocery stores for $4! For salad in a jar

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Mexican-style Pickled Carrots with Onions, Jalapenos, and spices

Michael Symon's Pickled Chillis Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple, simply fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they're cooled but they're best after they've been sitting in the pickle for a few weeks. They'll keep for a long time–how long, I don't know because I always use them up for I can find out. Pickling Liquid sherry vinegar sugar salt 2 bay leaves 2 tablespoons coriander 1 teaspoon cumin 4 sprigs of marjoram 3 cloves garlic 2 tablespoons black peppercorns 1 to 2 pounds chillis (or enough to fill whatever vessel you're using) Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid. Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. To use, slice into rings, chop or mince depending how you want to use them.