Pickled Cauliflower and Red Onion
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.
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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