WHEN I FIRST BEGAN TO MOVE BEYOND BASIC cucumber pickles, my friend Val made a plaintive request for pickled cauliflower. These crunchy, lemon-infused cauliflower florets are so, so satisfying in salads or with fruity oil, bread, and cheese.
2 cups/480 ml distilled white vinegar
3 tablespoons pickling salt
1 lemon, sliced
1½ teaspoons mustard seed, divided
1½ teaspoons cumin seed, divided
¾ teaspoon red pepper flakes, divided
¾ teaspoon black peppercorns, divided
1 head cauliflower, cut into small florets (1½ to 2 pounds/455 to 680 g)
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the vinegar, 1½ cups/360 ml water, and pickling salt and bring the brine to a boil. Meanwhile, place a lemon slice at the bottom of each sterilized jar. Add ½ teaspoon mustard seed, ½ teaspoon cumin seed, ¼ teaspoon red pepper flakes, and ¼ teaspoon peppercorns to each jar.
Pack the florets into the jars tightly, but without mangling them. Slowly pour the hot brine over the cauliflower in each jar, leaving ½ inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary. Top each jar with another slice of lemon.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11).
Let these pickles cure for at least 1 week before eating.