Quick-Pickled Cauliflower

Name: Quick-Pickled Cauliflower
Yield: Makes 2 quarts
Ingredients: 1 large head of cauliflower (any color), cut into 1"–1½" florets (about 4 cups); 2 Scotch bonnet or habanero chiles; 2 large garlic cloves, lightly crushed; 2 tsp. black peppercorns; 2 tsp. coriander seeds; 4 cups unseasoned rice vinegar; ¼ cup fresh lime juice; 1 cup raw sugar; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 2 Tbsp. bourbon; Two 1-quart heatproof glass jars

By Bryant Terry

August 10, 2021

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Bright with lime, vinegar, and heat from Scotch bonnet chiles, this quick pickle by chef-author-activist Bryant Terry is an ideal counterpoint to his Dirty South Hot Tamales With Jackfruit and Cilantro Sauce or similarly rich dishes. Plan to make the pickles at least a day in advance to allow the flavors to develop fully.

What you’ll need

1 Quart Glass Jar
$15 At 32-Ounce Mason Jar
Small Saucepan
$160 At Amazon
Citrus Juicer
$15 At Amazon

Recipe information

Yield
Makes 2 quarts

Ingredients

1 large head of cauliflower (any color), cut into 1"–1½" florets (about 4 cups)

2 Scotch bonnet or habanero chiles

2 large garlic cloves, lightly crushed

2 tsp. black peppercorns

2 tsp. coriander seeds

4 cups unseasoned rice vinegar

¼ cup fresh lime juice

1 cup raw sugar

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

2 Tbsp. bourbon

Special Equipment

Two 1-quart heatproof glass jars

Preparation

Step 1
Divide cauliflower, chiles, and garlic evenly between jars.
Step 2
Toast peppercorns and coriander in a dry small saucepan over medium-low heat, shaking pan occasionally, until fragrant, about 3 minutes.
Step 3
Add vinegar, lime juice, sugar, salt, and 2 cups water to pan, increase heat to high, and bring mixture to a boil. Reduce heat to medium and simmer, stirring often, until sugar and salt are dissolved, about 3 minutes. Remove from heat and stir bourbon into brine.
Step 4
Carefully pour hot brine over vegetables (vegetables should be submerged). Seal jars and let cool. Transfer jars to refrigerator; let chill at least 1 day before serving.
Do Ahead: Cauliflower can be pickled 3 days ahead. Keep chilled.