Zutaten für Pickled Cauliflower With Red Onion
- 1 large head cauliflower, cut into florets
- 1 large red onion, thinly sliced
- Garlic Clove
- Red Wine Vinegar
- Distilled White Vinegar
- 1/2 cup water
- 1/4 cup sugar
- Kosher Salt
- Coriander Seed
- Zest of 1 lemon
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Zubereitung von Pickled Cauliflower With Red Onion
- Bring a medium pot of water to a boil. Add 1 large head of cauliflower, cut into florets, and blanch for 2 minutes until tender-crisp.
- Immediately drain the cauliflower and rinse under cold water to stop the cooking process and refresh the florets.
- Pack 1 large red onion, thinly sliced, 2 cloves garlic, minced, and the blanched cauliflower into a clean quart-sized jar.
- In a small saucepan, combine 1 cup white vinegar, 1/2 cup apple cider vinegar, 1/2 cup water, 1/4 cup sugar, 1 1/2 teaspoons salt, 1 teaspoon coriander seeds, and the zest of 1 lemon. Bring to a boil, stirring until the sugar and salt dissolve completely.
- Carefully pour the hot brine over the cauliflower mixture in the jar, leaving about 1/2 inch of headspace.
- Let the jar cool to room temperature before tightly sealing the lid. Refrigerate overnight, or for up to 1 week, allowing the flavors to fully meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
142g
Fat
1g
Carbs
17g
