Pickled Cauliflower With Red Onion

Recipe by threeovens
READY IN: 30mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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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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