• 2 cups water
  • 1 cup seasoned rice vinegar (such as Nakano®)
  • ¼ cup white sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon ground turmeric
  • 1 (2 pound) cauliflower, cut into florets
  • 1 ½ teaspoons kosher salt
  • 9 small Thai chile peppers, tops trimmed
  • 6 cloves garlic, peeled
  • 2 teaspoons whole black peppercorns
  • Directions

  • Step 1

    Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.


  • Step 2

    Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.

  • Step 3

    Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it’s tightly packed. Pour brine into the jars, covering the cauliflower.

  • Step 4

    Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

  • Cook's Notes:

    Allowing the cauliflower to sit with the kosher salt for 30 minutes is an optional step but will draw out excess moisture and allow the cauliflower to better absorb the pickling brine.

    You can use whatever size jars you like; I use 3 pint-sized jars. Also, figure a couple garlic cloves per jar. Feel free to make substitutions for the Thai chile peppers but be sure to include enough in each jar to give the cauliflower a little kick.

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