Ingredients

• 1/2 small head cauliflower, cut into bite-size florets
• 1 small red onion, sliced 1/4 inch thick
• 1 clove garlic, thinly sliced
• 3/4 cup red wine vinegar
• 3/4 cup distilled white vinegar
• 2 tablespoons sugar
• Kosher salt
• 1 teaspoon coriander seeds
• 1 wide strip lemon zest

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Instructions

1. Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.
2. Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
3. Photograph by Charles Masters