Ad Hoc Pickled Cauliflower
Ingredients
- 1/2 tsp piment d'Espelette or allepo pepper
- 1 cup Champagne vinegar (240 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup water (120 g)
- 4 cups cauliflower florets about 1 inch in size
Instructions
- Combine the piment d'Espelette, vinegar, sugar, and water in a medium saucepan and bring to a boil, dissolving sugar. Let cool to room temperature.
- Bring a large kettle of salted water to a boil. Add cauliflower and blanch until crisp-tender, about 4 to 5 minutes. Drain.
- Transfer cauliflower to canning jars and pour pickling liquid over the top. Let cool to room temperature, then cover and refrigerate.