Quick pickles are an easy way to add a crunchy texture and boost flavor using acid, salt, sugar, herbs, and spices. Ginger, chili peppers, cumin, and coriander give this recipe a Middle Eastern flavor.
1 small cauliflower, trimmed and cut into small florets
½ medium red onion, thinly sliced
4 cups cold water
1 cup apple cider vinegar
¼ cup granulated sugar
¼ cup coarsely chopped cloves garlic, about 6 cloves
3 serrano chilies, halved or dried chilies
2 tablespoons coarse salt
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon diced fresh ginger, about a 1-inch piece
Combine water, vinegar, sugar garlic, chilies, salt, coriander and cumin seeds, ginger and salt in a large saucepan over high heat and bring to a boil; lower the heat to a simmer and cook for 10 minutes.
Stir in the cauliflower and onions, return to a boil, then turn the heat off and let steep for 10 minutes.
Ladle the vegetables and brine into jars, make sure the brine come to 1/2-inch below the top of the jar.
Strain the remaining liquid and divide the garlic, chilies, seeds and ginger evenly between the jars.
Cool, cover and refrigerate for up to 3 months.
To use immediately, fill a large bowl with ice and cold water, place a smaller bowl in the center and fill with the quick pickles. Stir frequently to chill evenly.
Keywords: pickled cauliflower, pickled red onion, brined vegetables, dairy-free, gluten-free, pickle condiment, vegan