Directions
- 1Pack cauliflower florets, chili peppers, garlic, and optional lemon or cucumber into a clean jar.
- 2In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, coriander seeds, red pepper flakes, and turmeric.
- 3Bring to a gentle boil, stirring until sugar and salt dissolve.
- 4Carefully pour the hot brine over the cauliflower until fully covered.
- 5Let cool at room temperature.
- 6Seal and refrigerate at least 12–24 hours before eating.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 cup white vinegar
- 1 cup water
- 0.5 cup sugar
- 1 tbsp salt
- 2 red chili peppers, sliced (or jalapeños)
- 3 cloves garlic, smashed
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 0.5 tsp red pepper flakes
- 0.5 tsp turmeric
- lemon slices
- cucumber slices
- fresh herbs
Equipment
jarsaucepan
Tips
- Best after 48 hours of refrigeration.
- Store refrigerated in an airtight jar for up to 2 weeks.
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