If vegetables ripen faster than you can eat them, it's time to get get pickling. And it's an easy way to preserve your harvest over longer periods of time! Check out how to do it here.
The vegetables can all be pickled with the same brine. In this case we have cauliflower and cucumbers. I like to call the small ones #cutecumbers ;-)
The veggies are cooked in seperate saucepans, and when done, doused with the brine. This works for every vegetable like carrots, celery, paprika, garlic or mixed pickles. Of course you can cook the vegetables in the brine, but especially in the case of cauliflower I prefer not to. The flavour is much more elegant if you don't. ;-)
Pluck the cauliflower and cook it in salted water. Use a fork to find out if it's al dente. The cucumbers need 5 minutes.
In another saucepan the brine is prepared by adding one onion, one spoon of mustard seeds, a pinch of salt, some pepper and chilli, a handfull of dill, some allspice, some juniper berries, a shot of agave nectar and 150 - 250 ml of vinegar per liter water, depending on your taste.
When the vegetables are done, they are hieved out of the water, into jars. Don't let them cool down. Dowse them immediately with the brine. Close the jars. Done.
After 24 hours, you can eat perfectly pickled veggies.
I can't tell you how long you can keep these, because our experience tells us they get eaten fast. But since you coked everything and filled it into clean jars, it should stay fresh for a long time. :-)