Pickled Curry Cauliflower Recipe

Name: Pickled Curry Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 cups Rice Vinegar; 3 cups Apple Cider Vinegar; 2 cups Water; 1/4 cups Kosher Salt; ⅓ cups Sugar; 2- 1/2 pounds Bite-sized Cauliflower Florets; 1 whole Small Onion, Quartered And Then Thinly Sliced; 3 Clean One-Quart Size Canning Jars With Lids And Rings; 9 whole Garlic Cloves, Sliced; 1- 1/2 teaspoon Cumin Seeds; 1- 1/2 teaspoon Brown Mustard Seeds; 1- 1/2 teaspoon Yellow Mustard Seeds; 1- 1/2 teaspoon Dill Seeds; 3 teaspoons Sweet Curry Powder (or Use Hot Curry, If You Like!)

Servings: persons

3 cups Rice Vinegar
3 cups Apple Cider Vinegar
2 cups Water
1/4 cups Kosher Salt
⅓ cups Sugar
2- 1/2 pounds Bite-sized Cauliflower Florets
1 whole Small Onion, Quartered And Then Thinly Sliced
3 Clean One-Quart Size Canning Jars With Lids And Rings
9 whole Garlic Cloves, Sliced
1- 1/2 teaspoon Cumin Seeds
1- 1/2 teaspoon Brown Mustard Seeds
1- 1/2 teaspoon Yellow Mustard Seeds
1- 1/2 teaspoon Dill Seeds
3 teaspoons Sweet Curry Powder (or Use Hot Curry, If You Like!)

1
In a large nonreactive saucepan, combine the vinegars, water, salt, and sugar.
2
Bring to a boil, stirring until salt and sugar are dissolved.
3
Remove from heat.
4
Place enough cauliflower, packed tightly, into each of the three 1-quart jars to fill the bottom fourth of each jar.
5
Then add 1/3 of the garlic, cumin seed, brown and yellow mustard seeds, dill seed, and curry powder into each jar.
6
Divide the fresh sliced onion between the 3 jars.
7
Then tightly pack each jar with the remaining cauliflower, leaving 1/2 head space at the top of the jar.
8
Pour the hot vinegar mixture over the cauliflower, leaving 1/2 head space at the top of the jar and making sure the cauliflower is covered in liquid.
9
Clean off the rims and screw on airtight lids, making sure your lids are on very securely.
10
Then invert jar and shake to distribute all the delicious goodness.
11
Refrigerate for at least 24 hours to allow flavors to mingle.
12
I found them to be even better after waiting 4 to 5 days.
13
Store in refrigerator.
14
Eat within 3 weeks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups Rice Vinegar, 3 cups Apple Cider Vinegar, 2 cups Water, 1/4 cups Kosher Salt, and more.

Yes, Pickled Curry Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Curry Cauliflower

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