Spicy Pickled Cauliflower
Description
This spicy pickled cauliflower is prepared in a mild pickling brine, but comes with a little kick of spiciness to keep your taste buds interested.
Ingredients
•
2 cups water
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1 cup seasoned rice vinegar (such as Nakano®)
•
1/4 cup white sugar
•
2 tablespoons kosher salt
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1 teaspoon ground turmeric
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1 (2 pound) cauliflower, cut into florets
•
1 1/2 teaspoons kosher salt
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9 small Thai chile peppers, tops trimmed
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6 cloves garlic, peeled
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2 teaspoons whole black peppercorns
Directions
1
Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
2
Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
3
Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
4
Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.