Pickled Purple Cauliflower

crank up some tunes, it's pickling time again.
Asian-Style Pickled Purple Cauliflower.

The prettiest purple pickles you ever did see.
  

Raw purple cauliflower, pre pickling.

Sometimes I have control issues. Sometimes, at the height of summer, when all manner of gorgeous fruits and vegetables are cheap and abundant, my eyes grow significantly bigger than my stomach. This is how I wind up with two overstuffed produce drawers and a refrigerator shelf devoted entirely to experimental pickling projects. The ability to peruse the local farmstand and pass up a whole basket full of gorgeous freshly harvested purple cauliflower is something I do not posses. For those of us suffering (?) with this produce buying compulsion, quick pickles are a lifesaver. And these particular quick pickles are a knock-you-on-your-ass stunner. Vibrant purple with a crunchy raw texture
and a slightly spicy bite.

They'll kick up the flavor profile of any Asian-style noodle or vegetable dish and,
as a bonus, add a a big bold punch of color.
Pretty purple (knock you on your ass) pickles!
Say that three times fast...

Coriander seeds and purple cauliflower.

Asian-Style Pickled Purple Cauliflower
(makes about 1 quart)

One medium head of purple cauliflower,
washed and cut into florets (about 2cups)
1/4c apple cider vinegar
1/4c unseasoned rice vinegar
1/2tsp sea salt
1/4tsp ground black pepper
1/2tsp organic sugar
1/2tsp ground coriander seeds
1 small garlic clove, peeled
2tsp sesame oil
1 small dried chili pepper, halved
(such as chile de arbol)
or
2 tsp red pepper flakes

Cauliflower and pickling liquid, ready for the fridge.

Place cauliflower florettes in a clean 1 quart glass jar.
Add garlic clove and dried chili pepper (or pepper flakes).
In a separate bowl, whisk together vinegars, salt, pepper, sugar,
coriander and sesame oil.
Pour mixture over cauliflower, seal the jar and give it a good shake.
Refrigerate overnight or for up to a week, allowing time for flavors to develop.
Give the jar a little shake every now and then to redistrubute pickling liquid.
Will keep in the fridge for up to a month.