Snap and Zing Curry-Pickled Cauliflower

By • August 5, 2016 0 Comments

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Author Notes: These are refrigerator pickles, which keeps the crispy crunchy and preserves the fermentation benefits. They're placed in sterilized, cool jars, bathed in room temperature brine, then put in the fridge for 2 weeks. They are a great snack and add a little brightness to the dinner plate.
ZestyT

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Makes 3 quarts/6 pints

Brine

  • 4 cups Water
  • 2 cups Apple Cider Vinegar
  • 1/2-2/3 cups Cane or Palm Sugar. Adjust to taste.
  • 6-7 tablespoons Pickling Salt
  1. Gently simmer brine until pickling salt and sugar dissolve.
  2. Take off heat and let rest until room temperature.
  3. As it cools you can sip to check for your sugar preference. Sugar in this recipe is better as an expediter and not a pronounced flavor.

Cauliflower Pickle

  • 4-6 pounds Cauliflower florets. This mostly depends on what size florets you cut.
  • 3.5 teaspoons Kosher Salt
  • 6 pieces Bay, Curry, or Kaffir Lime Leaves
  • 4 teaspoons Whole Brown Mustard
  • 1 piece Whole Garlic Clove, smashed. One per jar.
  • 3 teaspoons Curry Powder or Hot Madras Curry Powder
  • 1.5 teaspoons Tumeric
  1. Toss florets with kosher salt and sweat for 30-45 minutes depending on moisture content.
  2. Rinse really well (or they turn out too salty) and let dry completely.
  3. Gently simmer brine until pickling salt and sugar dissolve.
  4. Take off heat and let rest until room temperature.
  5. As it cools you can sip to check for your sugar preference. I prefer sugar as an expediter and not a pronounced flavor in this pickle.
  6. Evenly divide all of the pickling spices and leaves into your pints or quarts.
  7. Evenly divide cauliflower across jars.
  8. Using a wide-mouth funnel, poor room temperature brine into jars.
  9. Leave at least 1/2 inch head space.
  10. Wipe of jars rims with clean towel, place clean lids on top and seal with rings.
  11. Place in fridge and wait a couple weeks. Shake gently from time-to-time.

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