Name: Spicy Pickled Cauliflower
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Water - 2 cups; Seasoned rice vinegar (such as Nakano®) - 1 cup; White sugar - ¼ cup; Kosher salt - 2 tablespoons; Ground turmeric - 1 teaspoon; Cauliflower, cut into florets - 1 (2 pound); Kosher salt - 1 ½ teaspoons; Thai chile peppers, tops trimmed - 9 small; Garlic, peeled - 6 cloves; Whole black peppercorns - 2 teaspoons

Ingredients for - Spicy Pickled Cauliflower

1. Water 2 cups

2. Seasoned rice vinegar (such as Nakano®) 1 cup

3. White sugar ¼ cup

4. Kosher salt 2 tablespoons

5. Ground turmeric 1 teaspoon

6. Cauliflower, cut into florets 1 (2 pound)

7. Kosher salt 1 ½ teaspoons

8. Thai chile peppers, tops trimmed 9 small

9. Garlic, peeled 6 cloves

10. Whole black peppercorns 2 teaspoons

How to cook deliciously - Spicy Pickled Cauliflower

1 . Stage

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 . Stage

Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.

3 . Stage

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 . Stage

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.