Quick-Pickled Cauliflower

These quick-pickled cauliflower florets combine apple cider and rice vinegars with fragrant thyme and coriander for a crisp, zesty bite. Ready in just a few hours, they’re an easy way to add homemade flair to sandwiches, grain bowls, or grazing platters.

Recipe Information

Total Time:

Yield:

3 cups

Ingredients

3 cups green, yellow or white cauliflower florets

4 sprigs fresh thyme

1¼ cups water

⅔ cup apple cider vinegar

⅔ cup seasoned rice vinegar

2 tablespoons whole coriander seed

2½ teaspoons coarse kosher salt

1 teaspoon granulated sugar

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Directions

Fill one 1-quart jar with cauliflower and thyme; set aside.
For the brine, in a small saucepan, stir together water, apple cider and rice vinegars, coriander seed, salt and sugar. Bring to a boil, stirring to dissolve salt and sugar.
Pour hot brine over cauliflower and thyme in jar. Cool to room temperature. Cover and refrigerate at least 2 hours or up to 2 weeks.