Cauliflower Chowchow

1. 1

   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.

2. 2

   Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.

3. 3

   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.

No additional tips available.