Turmeric Pickled Cauliflower

Step 1

1 Break the cauliflower apart, and cut away and discard any stems

Step 2

2 Cut the larger florets into small ones, about 3/4 inch; you should end up with about 4 loosely packed cups (about 12 ounces)

Step 3

3 In a small saucepan over medium heat, combine the water with sugar and salt, stirring just until both dissolve

Step 4

4 Remove from the heat and stir in the vinegar and turmeric

Step 5

5 Divide the cardamom and coriander equally between the jars

Step 6

6 Fill each jar about halfway with the florets, then divide the chiles between the jars and fill with the remaining florets

Step 7

7 Stir the turmeric brine and pour it into the jars, filling them to submerge the florets

Step 8

8 You should have enough brine, but if you don’t, you can top the jars off with more water to cover

Step 9

9 Let the brine cool to room temperature, screw on the lids, and refrigerate the jars for at least 4 days before serving