epicurious
Quick-Pickled Cauliflower
Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.
👥 2 Servings👤 Bryant Terry📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
📝 Preparation Steps
1
Divide cauliflower, chiles, and garlic evenly between jars.
2
Toast peppercorns and coriander in a dry small saucepan over medium-low heat, shaking pan occasionally, until fragrant, about ⏱️ 3 minutes.
3
Add vinegar, lime juice, sugar, salt, and 2 cups water to pan, increase heat to high, and bring mixture to a boil. Reduce heat to medium and simmer, stirring often, until sugar and salt are dissolved, about ⏱️ 3 minutes. Remove from heat and stir bourbon into brine.
4
Carefully pour hot brine over vegetables (vegetables should be submerged). Seal jars and let cool. Transfer jars to refrigerator; let chill at least 1 day before serving. Do Ahead: Cauliflower can be pickled 3 days ahead. Keep chilled.
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