Lemony Pickled Cauliflower
Bright lemon, garlic and mustard seeds turn cauliflower into a crisp, tangy pickle for snacks, salads or rich meals that need a lift.
Prep 15 min · Cook 15 min · Total 25 hr 30 min · Makes about 6 cups
Ingredients
- 1 head of cauliflower, cut into florets
- 2 cups white vinegar
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 2 tablespoons mustard seeds
- 1 teaspoon black peppercorns
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- Zest of 1 lemon
- Juice of 1 lemon
Directions
- Combine the lemon juice, lemon zest, bay leaves, garlic, peppercorns, mustard seeds, salt and sugar in a medium saucepan.
- Add the white vinegar, then set the pan over medium-high heat and bring the mixture to a boil. Turn the heat down to low and let it gently simmer for 10 minutes.
- Put the cauliflower florets into a large bowl or jar, then carefully cover them with the hot pickling liquid. Cool everything to room temperature, transfer it to an airtight container, and refrigerate for at least 24 hours before serving.