Pickled Cauliflower With Red Onion

• 1/2 head cauliflower, cut into florets
• 1 red onion, sliced thin into 1/4-inch slices
• 1 garlic clove, thinly sliced
• 3/4 cup red wine vinegar
• 3/4 cup distilled white vinegar
• 3/4 cup water
• 2 tablespoons sugar
• kosher salt
• 1 teaspoon coriander seed
• lemon zest (1 wide strip)

1. Bring a medium pot of water to a boil and blanch the cauliflower until tender-crisp, about 2 minutes; drain and rinse under cold water to cool off.
2. Pack the cauliflower, onion, and garlic into a quart jar.
3. To make the brine: In a small saucepan, combine the vinegars, water, sugar, 1 1/2 teaspoon salt, coriander, and lemon zest and bring to a boil.
4. Pour the hot brine over the cauliflower and let cool to room temperature.
5. Cover and refrigerate overnight or up to 1 week.

cauliflower, red onion, garlic, red wine vinegar, distilled white vinegar, water, sugar, kosher salt, coriander seed, lemon zest

Taken from www.food.com/recipe/pickled-cauliflower-with-red-onion-500479 (may not work)