Quick-Pickled Cauliflower

Makes 2 quarts

Ingredients

1 large head of cauliflower, any color, cut into 1"-1 1/2" florets (about 4 cups)

2 Scotch bonnet or habanero chiles

2 large garlic cloves, lightly crushed

2 t black peppercorns

2 t coriander seeds

4 c unseasoned rice vinegar

1/4 c fresh lime juice

1 c raw sugar

1 1/4 t kosher salt

2 T bourbon

Directions

1. Divide cauliflower, chiles, and garlic evenly between two 1-quart heatproof glass jars. 

2. Toast peppercorns and coriander in a dry small saucepan over medium-low heat, shaking pan occasionally, until fragrant, about 3 minutes. 

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. 

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. Cauliflower can be pickled up to 3 days ahead. Keep chilled.