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Quick-Pickled Cauliflower

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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.

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What you’ll need

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

  1. 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.

Cover of Byrant Terry's Black Food cookbook
Adapted with permission from Black Food: Stories, Art, and Recipes From Across the African Diaspora by Bryant Terry (4 Color Books). Copyright © 2021.

Buy from Amazon or Bookshop.org
TagsPickleCondimentSouthernAmericanCauliflowerVegetableScotch BonnetChileHabanero ChileLimeCitrusFruitEasySnackDairy FreeGluten FreeNut FreeVeganVegetarianPickle & PreserveBon Appétit

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