Pickled Cauliflower And Red Onion Recipes

PICKLED CAULIFLOWER AND RED ONION

Pickled Cauliflower and Red Onion image

Provided by Food Network Kitchen

Time 25m

Yield 1 quart

Number Of Ingredients 9

Ingredients

1/2 small head cauliflower, cut into bite-size florets
1 small red onion, sliced 1/4 inch thick
1 clove garlic, thinly sliced
3/4 cup red wine vinegar
3/4 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 teaspoon coriander seeds
1 wide strip lemon zest

Steps:

Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
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. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

PICKLED CAULIFLOWER WITH RED ONION

Pickled Cauliflower With Red Onion image

The red onion bleeds just enough to lend a pretty pink color. This would be good alone or as part of an antipasti plate. Pair with meats and cheeses.

Provided by threeovens

Categories Cauliflower

Time 30m

Yield 1 quart

Number Of Ingredients 10

Ingredients

1/2 head cauliflower, cut into florets
1 red onion, sliced thin into 1/4-inch slices
1 garlic clove, thinly sliced
3/4 cup red wine vinegar
3/4 cup distilled white vinegar
3/4 cup water
2 tablespoons sugar
kosher salt
1 teaspoon coriander seed
lemon zest (1 wide strip)

Steps:

Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
Pack the cauliflower, onion, and garlic into a quart jar.
To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
Pour the hot brine over the cauliflower and let cool to room temperature.
Cover and refrigerate overnight or up to 1 week.

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