Pickled Cauliflower and Red Onion
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 39
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 229
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
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.