Cauliflower ChowChowJonny Valiant
Recipe information
Total Time
30 minutes
Yield
Makes 1 quart
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
Preparation
Step 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.
Step 2
Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
Step 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.
Nutrition Per Serving
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
