Pickled Cauliflower With Red Onion

Submitted by threeovens

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 quart

ingredients

• 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)

directions

1. 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.
2. Pack the cauliflower, onion, and garlic into a quart jar.
3. 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.
4. Pour the hot brine over the cauliflower and let cool to room temperature.
5. Cover and refrigerate overnight or up to 1 week.

Reviews

[pammyowl]

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!