Prep 10 mins
Cook 20 mins
The red onion bleeds just enough to lend a pretty pink color. This would be good alone or as part of an antipasti plate. Pair with meats and cheeses.
- 1⁄2 head cauliflower, cut into florets
- 1 red onion, sliced thin into 1/4-inch slices
- 1 garlic clove, thinly sliced
- 3⁄4 cup red wine vinegar
- 3⁄4 cup distilled white vinegar
- 3⁄4 cup water
- 2 tablespoons sugar
- kosher salt
- 1 teaspoon coriander seed
- lemon zest (1 wide strip)
- Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
- Pack the cauliflower, onion, and garlic into a quart jar.
- To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
- Pour the hot brine over the cauliflower and let cool to room temperature.
- Cover and refrigerate overnight or up to 1 week.
This recipe needs a bit of tweaking, but it was quite tasty! I found the vinegar solution was not enough to fill the jar, but that may have been because I didn't pack the veg tightly enough, so then I added more vinegar, so of course then it was too sour, so I had to add more sugar. Nonetheless it was a fun experiment!