Pickled Cauliflower With Hot Pepper and Cumin

• 2 cups very thinly sliced cauliflower florets
• 1 small dried red chili pepper
• 1 teaspoon cumin seeds, lightly toasted
• 2 thin slices fresh ginger (optional)
• 1/2 cup (135 grams) seasoned rice wine vinegar
• 1 tablespoon (15 grams) sherry vinegar
• 1/4 cup (50 grams) sugar
• 1 cup (230 grams) water
• 2 1/4 teaspoons (10 grams) kosher salt

1. Place the thinly sliced cauliflower in a bowl with the chili, the cumin seeds and optional ginger.
2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar.
3. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture.
4. Stir until the sugar is dissolved.
5. Add the salt and stir well.
6. Pour over the cauliflower and spices, cover and refrigerate for at least 1 week before eating and for up to 3 weeks.
7. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the cauliflower to keep it submerged.
8. Remove from the brine with a slotted spoon to serve.

very, red chili pepper, cumin seeds, thin slices fresh ginger, rice wine vinegar, sherry vinegar, sugar, water, kosher salt

Taken from cooking.nytimes.com/recipes/1014709 (may not work)