Pickled Cauliflower With Red Onion

“The red onion bleeds just enough to lend a pretty pink color. This would be good alone or as part of an antipasti plate. Pair with meats and cheeses.”
READY IN:
30mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
  2. Pack the cauliflower, onion, and garlic into a quart jar.
  3. To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
  4. Pour the hot brine over the cauliflower and let cool to room temperature.
  5. Cover and refrigerate overnight or up to 1 week.

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