Spicy Quick-Pickled Cauliflower
Description
Simple, spicy quick-pickled cauliflower is perfect for snacking but also good in a salad, on a sandwich, or in Bloody Marys. The hardest part of this recipe is the wait.
Ingredients
•
1 (2 pound) cauliflower, trimmed and cut into florets
•
1 tablespoon minced garlic
•
2 teaspoons crushed red pepper flakes
•
1 teaspoon mustard seeds
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1/2 teaspoon whole black peppercorns
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2 cups distilled white vinegar
•
2 cups water
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1 tablespoon sea salt
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1 teaspoon white sugar
Directions
1
Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
2
Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
3
Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
4
Place jar in the refrigerator for 24 hours, shaking every 8 hours.