ANDRÉ BARANOWSKITechniquesHow To Pickle CauliflowerStep 1 Bring a 6-quart saucepan of water to a boil. Place 6 one-pint canning jars along with their bands and lids in the boiling water. After about 30 seconds, remove the lids from the water with tongs and transfer to a kitchen towel on the counter. After about 10 minutes, use tongs to transfer the jars and bands to the kitchen towel and let air-dry.Step 2 When the jars are dry, add 1/2 tsp. coriander seeds, 1/4 tsp. turmeric, 1/4 tsp. cumin seeds, 1/4 tsp. black mustard seeds, 1 bay leaf, and 1 dried, split chile de arbol to each jar.Step 3 Bring a 4-quart saucepan of salted water to a boil. Cut cauliflower into 1" florets. Peel and slice the carrot into 1/8"-thick coins. Halve and thinly slice the onion.Step 4 Boil the cauliflower and carrots for 3 minutes; drain and transfer to a large bowl.Step 5 Add the onion and stir to combine. Divide the vegetables between the jars, leaving about 3/4" of space at the top of each jar.ADVERTISEMENTADADStep 6 In a 4-quart saucepan, bring 4 cups water, sugar, and salt to a boil over high heat, whisking occasionally to dissolve it, about 5 minutes.Step 7 Pour the vinegar solution into the jars, leaving 1/2" of space below each rim. Wipe the rims of the jars with a hot damp towel. Cover and seal each jar with a lid and screw the bands on tightly.Step 8 Place the jars in a large pot fitted with a rack; pour in enough water to cover the jars by at least 3". Bring to a boil over high heat; boil for 15 minutes. When using this recipe at altitudes of 1,001 to 6,000 feet, add 20 more minutes of processing time; above 6,000 feet, add an additional 5 minutes. Turn off the heat; let sit for 5 minutes. Using tongs or a rubber-handled jar lifter, transfer the jars to a kitchen towel on the counter; let cool for 6 hours.Step 9 Store cauliflower in a cool, dark place for up to 1 year. Refrigerate after opening.Keep ReadingToasted Coconut Meringue PieBy LINDA MELTONTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHFried Shrimp ShellsBy HALO PEREZ-GALLARDOStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENLacto-Fermented Hot SauceBy ALEX TESTEREVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGASee AllContinue to Next StoryADVERTISEMENTADAD