Pickled Cauliflower With Hot Pepper and Cumin

1. 1

   Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger.

2. 2

   In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar.

3. 3

   Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture.

4. 4

   Stir until the sugar is dissolved.

5. 5

   Add the salt and stir well.

6. 6

   Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks.

7. 7

   Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged.

8. 8

   Remove from the brine with a slotted spoon to serve.

* Per serving · 4 servings · Values may vary.