Recipe courtesy of Food Network Kitchen
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Pickled Cauliflower and Red Onion
Total:
25 min
Active:
20 min
Yield:
1 quart
Level:
Easy
Total:
25 min
Active:
20 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.

Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

Photograph by Charles Masters

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