Pickled Cauliflower

Rinse jar (about 800 ml) (approximately 2 cups) and matching lid with boiling water and let dry upside down on a kitchen towel. Rinse cauliflower, pat dry and cut into florets.

Rinse mini corn cobs and drain. Peel garlic and onions.

Rinse chile peppers. Rinse basil, shake dry and pluck leaves.

Trim ends of lemongrass, remove tough outer layer and cut lemongrass into pieces that will fit into jar. Rinse ginger root, pat dry and cut into slices.

In a pot, bring 500 ml (approximately 2 cups) water, salt, sugar, and vinegar to a boil. In separate batches, cook cauliflower, corn, garlic, onion and lemongrass for about 5 minutes each, removing each with a skimmer and draining in a sieve. Remove pot from heat and reserve cooking liquid.

Layer vegetables alternately with basil leaves and chile peppers in prepared jar.

Measure out 450 ml (approximately 2 scant cups) from reserved cooking liquid, adding water if necessary. Return liquid to pot, add star anise and bring to a boil over high heat. Pour hot liquid immediately over the vegetables in jar to cover. Tightly seal lid.