CAULIFLOWER PICKLES

By BobD

Ingredients

• 6 CUPS
• Cauliflower pickles beautifully, its snowy white color as crisp as its taste.
• 1/2 head cauliflower, cut into small florets (4 cups)
• 2 Kirby cucumbers, cut into 1/4-inch rounds
• 1 1/2 cups white-wine vinegar
• 2 1/2 cups water
• 1 1/2 tablespoons kosher salt
• 2 teaspoons sugar
• 3 large garlic cloves, smashed
• 1 fresh serrano chile, halved lengthwise
• 1 teaspoon black peppercorns
• 1 teaspoon brown or yellow mustard seeds
• 3 cloves
• 1 Turkish or 1/2 California bay leaf
• Combine cauliflower and cucumbers in a large glass jar or bowl.

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Simmer vinegar and water with remaining ingredients in a small heavy saucepan 5 minutes. Cool to lukewarm.

Pour warm pickling liquid over vegetables.

Cool completely at room temperature, then chill, covered, at least 1 day to allow flavors to develop.

COOKS NOTE: Pickles keep, chilled, up to 1 week.