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Cauliflower ChowChow

['4 cups 1/2" cauliflower florets (cut from 1 large head)', 'Kosher salt', '1 cup apple cider vinegar', '2/3 cup finely chopped onion', '5 1/2 tablespoons sugar', '4 teaspoons yellow mustard seeds', '1 1/4 teaspoons (generous) dry mustard', '1 1/4 teaspoons (generous) celery seeds']

Cook cauliflower florets in a large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain cauliflower. Transfer to a rimmed baking sheet and set aside.
Meanwhile, combine vinegar, onion, sugar, mustard seeds, dry mustard, and celery seeds in a large saucepan. Stir over medium heat until sugar dissolves.
Add cauliflower to saucepan; bring to a boil. Reduce heat to medium and simmer until cauliflower is tender, about 3 minutes. Transfer mixture and pickling juices to a 1-quart jar. Let cool slightly, cover, and chill. Serve within 1 month.

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