Pickled Cauliflower

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Cut the cauliflower into small florets about 1 inch wide, discarding any large stems. You should have about 2 loosely packed cups (6 to 8 ounces).
2. In a small saucepan over medium heat, combine the water, vinegar, sugar and salt. Stir just until the sugar and salt dissolve, then take the pan off the heat.
3. Put the cauliflower florets and chilies into a glass jar. Add the black peppercorns and coriander seeds.
4. Pour the vinegar brine over them, filling the jar enough to cover the florets.
5. Let the brine cool to room temperature, close the jar, and refrigerate for at least 48 hours before serving.

Summarized from Ministry of Curry's video. Watch it for the details.

More recipes with

Cauliflower