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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
4 cups 1/2 cauliflower florets (cut from 1 large head) |
kosher salt |
1 cup apple cider vinegar |
2/3 cup finely chopped onion |
5 1/2 tablespoons sugar |
4 teaspoons yellow mustard seeds |
1 1/4 teaspoons (generous) dry mustard |
1 1/4 teaspoons (generous) celery seeds |
Directions:
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. Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
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.
4. Per serving (1 tablespoon): 7.0 calories, 0% calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1.5 g carbohydrates, 0.2 g dietary fiber, 0.6 g total sugars, 1.3 g net carbohydrates, 0.2 g protein, 2.2 mg sodium Nutritional analysis provided by Bon Appétit
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