Cauliflower ChowChow

onion side thanksgiving low carb low fat vegetarian quick & easy low cal cauliflower healthy potluck simmer boil advance prep required bon appétit vegan pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

The Bon Appétit Test Kitchen

Makes 1 quart

Source

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

Method

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.

Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.

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.