Spicy Quick Pickled Cauliflower
From Nicole Olson of Two Acre Farm
This truly quick recipe offers an easy way to utilize cauliflower, but can be replaced with any veggie you have to create a tasty appetizer or side dish.
- 3 Tbls. Kosher salt
- 2 Tbls. Sugar
- 1 1/4 cups distilled white vinegar
- 2 Tbls. Coriander seeds
- 6 lg. Garlic cloves, halved
- 4 to 6 long red or green hot chilies
- 16 dill sprigs
Pack veggies into 2 clear quart glass jar, in another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add pour the brine over the veggies. Tuck the chilies and dill between the veggies. Add enough water to help veggies submerge. Close the jar and refrigerate overnight for up to 1 month.