Cauliflower ChowChow Recipe

  • 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
  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.
  2. Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
  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-quart jar. Let cool slightly, cover, and chill. Serve within 1 month.