Pickled Curry Cauliflower
Pickled Curry Cauliflower is a tasty, low-calorie snack. These pickled vegetables are also a great side dish, and you can even pop them on top of a salad if you want!
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:
Serving: 1 Calories: 142kcal Carbohydrates: 22g Protein: 4g Fat: 1g Polyunsaturated Fat: 1g Sodium: 4280mg Fiber: 5g Sugar: 16g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.