Cauliflower ChowChow

Name: Cauliflower ChowChow
Yield: 4 servings
Ingredients: 1 4 cups 1/2" cauliflower florets (cut from 1 large head); 1 Kosher salt; 1 1 cup apple cider vinegar; 1 2/3 cup finely chopped onion; 1 5 1/2 tablespoons sugar; 1 4 teaspoons yellow mustard seeds; 1 1 1/4 teaspoons (generous) dry mustard; 1 1 1/4 teaspoons (generous) celery seeds

From the kitchen of Carly

Tangy pickled cauliflower that's brined with mustard seeds, apple cider vinegar, and a touch of sugar. Crisp florets stay tender-firm after a quick simmer, making this a sharp, vinegary side that cuts through rich meals beautifully.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 cups 1/2" cauliflower florets (cut from 1 large head)
1Kosher salt
11 cup apple cider vinegar
12/3 cup finely chopped onion
15 1/2 tablespoons sugar
14 teaspoons yellow mustard seeds
11 1/4 teaspoons (generous) dry mustard
11 1/4 teaspoons (generous) celery seeds

Instructions

Cook cauliflower florets in a large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain cauliflower. Transfer to a rimmed baking sheet and set aside.
Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
Add cauliflower to saucepan; bring to a boil. Reduce heat to medium and simmer until cauliflower is tender, about 3 minutes. Transfer mixture and pickling juices to a 1-quart jar. Let cool slightly, cover, and chill. Serve within 1 month.