Pickled Cauliflower and Red Onion

1. 1

   Bring a medium pot of water to a boil.

2. 2

   Add the cauliflower and cook until crisp-tender, about 2 minutes.

3. 3

   Drain and rinse under cold water until cool.

4. 4

   Pack the cauliflower, onion and garlic into a 1-quart jar.

5. 5

   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.

6. 6

   Pour the hot brine into the jar and let cool completely.

7. 7

   Cover and refrigerate overnight or up to 1 week.

8. 8

   Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.