Cauliflower ChowChow

Ingredients for Cauliflower ChowChow

• 4 cups 1/2" cauliflower florets (cut from 1 large head)

• Kosher salt

• 240ml apple cider vinegar

• 160ml 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

How to make Cauliflower ChowChow

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.

Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.

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-quart jar. Let cool slightly, cover, and chill. Serve within 1 month.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.