Quick-Pickled Cauliflower

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.