Pickled Curry Cauliflower
There are days when my sweet tooth gets the best of me, when I’d love to just sit down and gobble up every last brownie in the pan. But I know I can’t. My waistline would take several days to forgive me, not to mention my chocolate loving husband and offspring. So I settle for two, or possibly three, and leave a few squares in the pan for the rest of the family.
And then there are days when my craving for something crisp, with a tart and snappy attitude, kicks in. That’s when I reach for a jar of homemade pickled vegetables, such as Pickled & Peppered Asparagus, my mom’s quick and easy Sweet Refrigerator Dill Pickles, or this Pickled Curry Cauliflower. I know I can indulge to my heart’s content, much more guilt-free!
I have made a complete turnaround over the past year in my view of cauliflower. (It used to be on my “blech!” food list.) Sylvie’s savory recipe with olives (awesome!) is what got me started. Then I moved on to roasted cauliflower with sweet raisins and orange…and then sauteéd and curried with a mix of couscous and grains. ALL awesome!
But there is something that I especially liked about the curry and cauliflower combination. And that’s how the curry ended up in these jars of pickled cauliflower, which is kind of a selfish recipe on my part. Nobody else in the house will eat this with me. But I’m ok with that. ;)
This pickled curry cauliflower is bright and sassy, with a bit of a warm bite from the curry. Its fresh crunch makes for a fun appetizer or salad topper, and is awesome alongside a warm grilled sandwich or a plate of eggs with a slice of buttery toast. It also constitutes a simple tasty lunch, all on its own, straight from the jar.
Pickled Curry Cauliflower
Ingredients
- 3 c. rice vinegar
- 3 c. apple cider vinegar
- 2 c. water
- ¼ c. kosher salt
- ⅓ c. sugar
- 2.5 lbs. bite-sized cauliflower florets
- 1 small onion quartered and then thinly sliced
- add to EACH of the three 1-quart jars:
- 3 garlic cloves sliced
- ½ tsp. cumin seed
- ½ tsp. brown mustard seed
- ½ tsp. yellow mustard seed
- ½ tsp. dill seed
- 1 tsp. sweet curry powder or use hot curry, if you like!
Instructions
- In a large nonreactive saucepan, combine the vinegars, water, salt, and sugar. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat.
- Place enough cauliflower, packed tightly, into each of the three 1-quart jars to fill the bottom fourth of each jar. Then add garlic, cumin seed, brown and yellow mustard seeds, dill seed, and curry powder to each jar. Divide the fresh sliced onion between the 3 jars. Then tightly pack each jar with cauliflower, leaving 1/2” headspace at the top of the jar.
- Pour hot vinegar mixture over the cauliflower, leaving 1/2” headspace and making sure the cauliflower is covered in liquid. Clean off the rims and screw on airtight lids, making sure your lids are on very securely. Then invert jar and shake to distribute all the delicious goodness. Refrigerate for at least 24 hours to allow flavors to mingle. I found them to be even better after waiting 4 to 5 days. Store in refrigerator. Eat within 3 weeks.
Nutrition Information:
Rice wine vinegar is quite expensive here. Is there a substitute for this type of vinegar?
I cant wait to make this and serve it inside a breakfast burrito ! I imagine it would also be delicious with roasted chickpeas on a green salad. Thanks for the recipe.
Wow pickled curry cauliflower! Now that is interesting. I’ve seen a lot of pickled everything being from Louisiana but cauliflower is something new. this has been added to my list of things to try!! and brandie from country cook send me, glad she did.
I just made these, they are awesomely delicious! I continued the Indian theme and added a few cardamom pods, dried red chiles, bay leaves and a couple whole cloves. Thanks for the recipe!
Oh wow! I would love to try this! I love pickled anything…the more vinegar in something, the better! The texture I bet of the cauli is just perfect!
I agree with your vinegar thought, I love it, too! And, yes, the texture of the cauliflower is perfect for this. Thanks, Averie!
So fun! I just love anything pickled!
Great recipe, this would be a great hostess gift for summer barbecues.
Great idea! I’ve given some small jars to friends, but should definitely make some more for summer get togethers…awesome hostess gift!
I love this idea!!
I seriously cant wait to try every recipe you have listed above for cauliflower… you are rockin it girl!
What a great summer time recipe. I’ll make a jar for my family and give the other two as gifts. Thank you!
I love how you think! It’s so fun to give gifts from the kitchen!
Such an awesome idea for one of spring’s best veggies!
Pickled deliciousness. Love this recipe and I’m with Marly – I’d be eating that entire jar.
Give me anything with a pucker and I’m in. Even cauliflower.
This get’s me so excited for canning season! It’s almost here :) I love pretty much every pickled vegetable…especially pickled beets :).
I could definitely see eating these straight from a jar…although they might be great on a salad as well. Can’t wait to try it!
I’ve pickled many vegetables in my day, but never cauliflower! Definitely going to have to give these a go because, I too, enjoy the curry-cauliflower combo!
Love anything pickled! Great idea to use cauliflower!