Pickled Cauliflower With Red Onion
photo by pammyowl
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 quart
ingredients
- 1 head cauliflower, cut into florets
- 1 red onion, sliced thin into 1/4-inch slices
- 1 garlic clove, thinly sliced
- 177.44 ml red wine vinegar
- 177.44 ml distilled white vinegar
- 177.44 ml water
- 29.58 ml sugar
- kosher salt
- 4.92 ml coriander seed
- lemon zest (1 wide strip)
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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