#shorts Pickled Cauliflower

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Cut the cauliflower into small 1-inch florets, discarding any large stems.
2. In a small saucepan over medium heat, combine the water, vinegar, sugar and salt, stirring until the sugar and salt dissolve. Remove from 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 into the jar, covering 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.

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