Categories: chutney, pickles, relish

Ingredients

• 2 lbs. purple cauliflower
• 1 Tbsp. plus 1 tsp. pickling spice
• 2 tsp. red pepper flakes
• 2 2/3 cups water
• 1 1/3 cups distilled vinegar
• 1/4 cup seasoned rice vinegar
• 1 cup kosher salt
• 1 clove garlic, smashed
• 2 sprigs fresh dill

Directions

1. Trim the cauliflower into florets, discarding the core, large stems and leaves. Place in a glass bowl and set aside.
2. Place the pickling spice and red pepper flakes in cheesecloth and tie to make a secure but loose bundle, or sachet. Set aside.
3. In a medium pot, combine the water, vinegars, sugar, salt, garlic, and dill, along with the pickling spice sachet. Heat the mixture over medium-low heat. Stirring occasionally until the sugar and salt dissolve. The mixture should not come to a simmer, but a light stem will begin to roll from the top of the liquid.
4. Remove from heat and set the liquid aside to cool 5 minutes, then pour the warm liquid over the cauliflower florets. Place a weighted object. Such as a small plate, over the florets to keep them submerged, then place the bowl in the refrigerator to chill for a minimum of 12 hours.
5. Store the cauliflower, chilled and submerged in brine, for up to 2 weeks. For a longer shelf life, use a traditional canning method.

6. makes 1 quart

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