Pickled cauliflower
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Cauliflower florets and sweet onion in a hot sweet-and-sour vinegar brine with mustard seed and red pepper flakes.
Ingredients
- 2 small heads cauliflower cut into florets
- 1/2 large sweet onion halved and sliced
- 2 cups white vinegar
- 1 cup water
- 1 cup sugar
- 1/4 cup canning salt
- 1 teaspoon mustard seed
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
Equipment
- mixing bowl
- saucepan
- mason jars
Directions
- Put the cauliflower and onion in a large bowl that can hold a few cups of liquid.
- In a saucepan, mix the vinegar, water, sugar, canning salt, mustard seed, red pepper flakes, celery seed, and turmeric.
- Bring to a boil, then lower the heat and simmer for 1-2 minutes, until the sugar dissolves.
- Pour the hot brine over the vegetables and let cool.
- Cover the bowl, or move everything to jars and seal tightly.
- Refrigerate for at least 2 hours before serving.
Notes
Refrigerator pickle: keep refrigerated in a tightly sealed jar, up to 2 months. Use canning/pickling salt and vinegar of at least 5% acidity. Serve with a clean fork, not fingers.