| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 1 quart |
Ingredients
- 1/2 small head cauliflower, cut into bite-size florets
- 1 small red onion, sliced 1/4 inch thick
- 1 clove garlic, thinly sliced
- 3/4 cup red wine vinegar
- 3/4 cup distilled white vinegar
- 2 tablespoons sugar
- Kosher salt
- 1 teaspoon coriander seeds
- 1 wide strip lemon zest
Instructions
- Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
- Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 39 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 229 mg |
Reviews
This is my go-to recipe for pickled onions (and cauliflower, which I often leave out). Proportions work perfectly, and having these around adds wonders to salads and sandwiches. (I also forgo the step of blanching the cauliflower. It has proven to be unnecessary)