In a large saucepan, combine apple cider vinegar, water and sea salt. Bring to a boil.
Place the lemon slices in the bottom of a quart jar and top with garlic clove slices, peppercorns, mustard seeds and bay leaves. Set aside.
When brine is boiling, add CAULILINI® baby cauliflower to the pot. Stir until the brine returns to a boil and remove from heat.
Using tongs, pack CAULILINI® baby cauliflower into the prepared jar and top with brine.
Place 2-3 slices of lemon strips on top of the CAULILINI® baby cauliflower and put a lid on the jar.
Let pickled CAULILINI® baby cauliflower sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar.
Pickled CAULILINI® baby cauliflower is ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.