Pickled Cauliflower and Red Onion

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 1 quart
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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


  1. 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.
  2. 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.