My Pantry Shelf

Wandering through the produce market, it is easy to become entranced.  I most recently succumbed to cauliflower.  The big snowy globes of pure veggie power were calling my name.  They may just be the most versatile winter vegetable, ready to adapt to any flavor profile or dish in which they are called to serve. I filled my basket with four huge heads and began dreaming of the possibilities.  Two heads went straight into a double-batch of pickles.

Curried Cauliflower Pickles are a crunchy, intensely flavored Indian condiment.  Serve them on the side of any Indian-inspired dish or nibble on them as an appetizer.  They are not too bad straight from the jar either.  Awaken the flavors by toasting the spices in a dry pan before adding them to the jars.  The cauliflower, ginger, and garlic all pack into the jars while raw.  After pouring the boiled brine into the jar, submerge the jars in a water bath for 10 minutes to seal the jars.  In this time the cauliflower cooks to a perfect tenderness.  While the pickles are ready to eat in a week, they will continue to become more flavorful with time.  Shake the jars periodically to distribute the spices that have settled to the bottom.

T, my good friend and canning comrade, turned me on to this recipe from Alton Brown.  The original recipe did not give directions for how to can the pickles, so I cross-referenced with my other canning materials to determine the processing time.  I altered the spices a bit to suit my taste.  The curry is fairly mild.  Increase the amount of spice if you want more intensity.  Adding some chile flakes or hot peppers would be a nice touch as well.

Curried Cauliflower Pickles

adapted generously from Alton Brown

makes 4 pints

2 cups water

2 cups apple cider vinegar

3 tablespoons sugar

2 tablespoons pickling salt

2 teaspoons cumin seed

2 teaspoons coriander seed

1 tablespoon curry powder

4 1/8- inch slices of fresh ginger

4 whole cloves garlic, smashed

2 heads cauliflower, cut into bite-sized florets

Sterilize the jars for your pickles by submerging them in boiling water for 10 minutes.

Bring the apple cider vinegar, water, sugar and salt to a boil.  Once boiling, reduce heat, cover and let sit until your jars are packed and ready.

Toast the cumin and coriander seed in a dry pan over medium heat until they are fragrant.  This will just take a couple of minutes.  Mix the cumin, coriander, and curry powder.  Spoon 1 teaspoon of mixture into each sterile jar.  Add one piece of ginger and one smashed garlic clove to each jar.  Pack each jar tightly with cauliflower florets, leaving the top 1/2 inch free.

Bring the vinegar solution to a boil once more.   Ladle solution into the jars leaving 1/2 inch headspace. Top with a new lid and band. Process in a hot water bath for 10 minutes  for pint-sized jars.  See Home Canning Basics for more information about the canning process.

Cauliflower Pickles will be ready to eat in one week and are shelf stable for one year.

Print this recipe:  Curried Cauliflower Pickles

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