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–+ servings

Hurry Curry Cauliflower Pickles

Photo by Lynne Calamia
ACTIVE TIME: 25 minutes
TOTAL TIME: 7 days 25 minutes
Yield: 1 quart

Software

  • 1 tablespoon canola oil
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, smashed
  • 1 head cauliflower, cut into florets
  • 1 cup water
  • 1 cup rice wine vinegar
  • 1/2 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon pickling salt

Procedure

  • Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
  • In a lidded plastic container, combine the water, rice wine vinegar, apple cider vinegar, sugar, and pickling salt. Shake to combine.
  • Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.