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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.