Cauliflower on a hot dog? This chow chow recipe makes it happen.
Recipe information
Total Time
30 minutes
Yield
makes 1 quart
Ingredients
4
cups 1/2' cauliflower florets (cut from 1 large head)
Kosher salt
1
cup apple cider vinegar
2
/3 cup finely chopped onion
5
1/2 tablespoons sugar
4
teaspoons yellow mustard seeds
1
1/4 teaspoons (generous) dry mustard
1
1/4 teaspoons (generous) celery seeds
Need to make a substitution?
Preparation
Step 1
Cook cauliflower florets in a large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain cauliflower. Transfer to a rimmed baking sheet and set aside.
Step 2
Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
Step 3
Add cauliflower to saucepan; bring to a boil. Reduce heat to medium and simmer until cauliflower is tender, about 3 minutes. Transfer mixture and pickling juices to a 1-qt. jar. Let cool slightly, cover, and chill. Serve within 1 month.
Nutrition Per Serving
1 tablespoon contains: Calories (kcal) 7.0 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 1.5 Dietary Fiber (g) 0.2 Total Sugars (g) 0.6 Net Carbs (g) 1.3 Protein (g) 0.2 Sodium (mg) 2.2