CAULIFLOWER PICKLES

Cauliflower Pickles

(adapted from "The Chinese Kitchen" by Eileen Yin-Fei Lo)

3 quarts cold water

5 garlic cloves, peeled

One 1-inch-thick slice fresh ginger

3-1/2 pounds fresh cauliflower, cut into 1-1/2-inch florets

1-3/4 cups sugar

1-3/4 cups Chinese white rice vinegar or distilled vinegar

5-1/2 cups cold water

4 teaspoons salt

1. In a large pot, bring the 3 quarts of water to a boil with the garlic and ginger. Add the cauliflower and blanch for 30 to 45 seconds. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 minutes, then drain.
2. In an oversized glass jar, place the sugar, vinegar, 5-1/2 cups water, and salt. Stir with a wooden spoon to ensure that the sugar and salt are completely dissolved. Add the cauliflower, garlic, and ginger. Cover the jar. (A jar with a plastic screw top is preferred, if unavailable, place a piece of plastic wrap over the top before closing.) Refrigerate for at least 24 hours before serving. Serve cold. The cauliflower pickles will keep, covered and refrigerated, for up to 6 months.