Pickled Cauliflower With Red Onion - cooking recipe

Ingredients

1/2 head cauliflower, cut into florets
1 red onion, sliced thin into 1/4-inch slices
1 garlic clove, thinly sliced
3/4 cup red wine vinegar
3/4 cup distilled white vinegar
3/4 cup water
2 tablespoons sugar
kosher salt
1 teaspoon coriander seed
lemon zest (1 wide strip)

Preparation

Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
Pack the cauliflower, onion, and garlic into a quart jar.
To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
Pour the hot brine over the cauliflower and let cool to room temperature.
Cover and refrigerate overnight or up to 1 week.