Spicy Pickled Cauliflower

This has a mild pickling brine, but it comes with a little kick of spiciness to keep your taste buds interested. It's quick and easy, crisp, tangy, spicy, and delicious. This should last for about 3 to 4 weeks in the fridge.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 47 Calories

Ingredients

• ¼ cup white sugar
• 2 cups water
• 2 tablespoons kosher salt
• 1 teaspoon ground turmeric
• 2 teaspoons whole black peppercorns
• 6 cloves garlic, peeled
• 1 ½ teaspoons kosher salt
• 1 cup seasoned rice vinegar (such as Nakano®)
• 1 (2 pound) cauliflower, cut into florets
• 9 small Thai chile peppers, tops trimmed

Recipe Instructions

Step 1

Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.

Step 2

Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.

Step 3

Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.

Step 4

Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.