Cauliflower ChowChow
A tangy pickled cauliflower relish made with crisp-tender florets, apple cider vinegar, and aromatic spices including mustard and celery seeds. This quick pickle can be stored and enjoyed for up to a month.
Ingredients
- •4 cups cauliflower florets
- •1 teaspoon Kosher salt
- •1 cup apple cider vinegar
- •⅔ cup onion
- •5½ tablespoons sugar
- •4 teaspoons yellow mustard seeds
- •1¼ teaspoons dry mustard
- •1¼ teaspoons celery seeds
Cooking Instructions
- 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 min
- 2.
Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
5 min
- 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.
3 min
