The Pioneer Woman Tasty Kitchen
Profile Photo

Pickled Curry Cauliflower

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

20
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

The perfect snack or appetizer. Or meal!

Ingredients

  • FOR THE BRINE:
  • 3 cups Rice Vinegar
  • 3 cups Apple Cider Vinegar
  • 2 cups Water
  • ¼ cups Kosher Salt
  • ⅓ cups Sugar
  • 2-½ 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
  • FOR PACKING THE JARS:
  • 9 whole Garlic Cloves, Sliced
  • 1-½ teaspoon Cumin Seeds
  • 1-½ teaspoon Brown Mustard Seeds
  • 1-½ teaspoon Yellow Mustard Seeds
  • 1-½ teaspoon Dill Seeds
  • 3 teaspoons Sweet Curry Powder (or Use Hot Curry, If You Like!)

Preparation

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 1/3 of the garlic, cumin seed, brown and yellow mustard seeds, dill seed, and curry powder into each jar. Divide the fresh sliced onion between the 3 jars. Then tightly pack each jar with the remaining cauliflower, leaving 1/2″ head space at the top of the jar.

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. 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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easy Soft Pretzel Bites
Profile Photo by Shelby- Go Eat and Repeat in Appetizers
No yeast is needed to make these Easy Soft Pretzel Bites!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Aunt Rocky’s Kumquat Fat Bombs (LCHF)
Profile Photo by Roxana Lopez in Appetizers
If you like citrus, you'll love these fat bomb! They are...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 22 Level: Easy


Roasted Sunchokes with Salsa Verde
Profile Photo by Sabrina Russo in Appetizers
Sunchokes aka Jerusalem artichokes are like a cross between a potato...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Not-Fried Avocado Fries
Profile Photo by M Khan in Appetizers
Replace greasy fries with a healthier delicious option.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Herbed Shrimp Butter Bowls
Profile Photo by FunnyLoveLindsay in Appetizers
Yep, making a bowl of butter work.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy