There’s a cauliflower surplus at the market, and while it’s very short, I’ve been buying lots of it and needed to figure out a way to use it up. While I love roasted cauliflower, I think cauliflower shines as a pickle. This chow chow is a great way to use up cauliflower and extend its eating season by a month. It would go well with savory tofu or other sausage-like dishes.
Cauliflower and Carrot Chow Chow, adapted from Bon Appetit
- 1 head cauliflower, cut into 1/2″ or bite size florets
- 3-4 carrots, sliced thinly
- 1 c apple cider vinegar
- 2/3 c sweet onion, chopped
- 1/4 c plus 1 1/2 TB sugar
- 4 tsp yellow mustard seeds
- 1 1/4 tsp dry mustard
- 1 1/4 tsp celery seeds
- Boil water with salt (8 cups + 1 TB salt). Add cauliflower and blanch for 2 minutes.
- Drain cauliflower and put on a tray. When cauliflower is cool enough to handle, put a mix of cauliflower and carrots in a jar (layering is fine).
- Boil apple cider vinegar, onion, sugar, yellow mustard seeds, dry mustard, and celery seeds all together. When sugar is dissolved, pour over the cauliflower and carrot mixture in the jar.
Seal, let cool at room temperature, and enjoy within a month.