My husband has recently taken up "canning" in a pressure cooker. He's trying to make pickled cauliflower, but so far both batches came out mushy. They tasted great, but he wants a more crispy/raw texture. Should he pour the brine solution over the cauliflower, place it in the pressure cooker and only heat until the weight starts to vibrate, then turn off the heat?
Thank you for any help, in advance!