Bright with lime, vinegar, and heat from Scotch bonnet chiles, this quick pickle by chef-author-activist Bryant Terry is an ideal counterpoint to his Dirty South Hot Tamales With Jackfruit and Cilantro Sauce or similarly rich dishes. Plan to make the pickles at least a day in advance to allow the flavors to develop fully.
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What you’ll need
1 Quart Glass Jar
$13 At 32-Ounce Mason Jar
Small Saucepan
$155 At Amazon
Citrus Juicer
$20 $15 At Amazon
Recipe information
Yield
Makes 2 quarts
Ingredients
1
2
2
2
2
4
¼
1
2
2
Special Equipment
Preparation
Step 1
Divide cauliflower, chiles, and garlic evenly between jars.
Step 2
Toast peppercorns and coriander in a dry small saucepan over medium-low heat, shaking pan occasionally, until fragrant, about 3 minutes.
Step 3
Add vinegar, lime juice, sugar, salt, and 2 cups water to pan, increase heat to high, and bring mixture to a boil. Reduce heat to medium and simmer, stirring often, until sugar and salt are dissolved, about 3 minutes. Remove from heat and stir bourbon into brine.
Step 4
Carefully pour hot brine over vegetables (vegetables should be submerged). Seal jars and let cool. Transfer jars to refrigerator; let chill at least 1 day before serving.
Do Ahead: Cauliflower can be pickled 3 days ahead. Keep chilled.
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