Pickled Cauliflower and Red Onion

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
1 quart
Level:
Easy

CATEGORIES
Ingredients
  • 1/2 small head cauliflower, cut into bite-size florets
  • 1 small red onion, sliced 1/4 inch thick
  • 1 clove garlic, thinly sliced
  • 3/4 cup red wine vinegar
  • 3/4 cup distilled white vinegar
  • 2 tablespoons sugar
  • Kosher salt
  • 1 teaspoon coriander seeds
  • 1 wide strip lemon zest
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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    Recipe courtesy of Food Network Kitchen