Main Dishescreativecanning
Pickled Curry Cauliflower
A delicious and fast recipe for canned pickled curried cauliflower—perfect for cheese and charcuterie boards!
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Prepare a hot water bath canner, jars, and two-piece lids.
2
Cut the head of cauliflower into small florets.
head of cauliflower (cut into small florets)1
3
Combine white wine vinegar, water, sugar, curry powder, turmeric, pickling salt, coriander seeds, brown mustard seeds, and red pepper flakes in a medium-sized saucepan. Stir the ingredients together and bring to a boil. Turn off the burner and set aside.
4
Fill the prepared jars with cauliflower florets, ginger, garlic, and bay leaves (break bay leaves in half if using half-pint jars).
bay leaves2
5
Carefully pour the hot brine over the cauliflower mixture, leaving 1/2" headspace at the top. Remove bubbles using a wooden skewer, adding more brine if necessary.
6
Cover the jars with two-lids and screw until finger-tip tight. Wipe the jar with a clean dish towel.
7
Process the jars in a hot water bath canner for ⏱️ 15 minutes. When the timer goes off, turn off the heat and let the jars sit for another ⏱️ 5 minutes in the hot water. Remove and let cool on a clean dish towel for 12 to ⏱️ 24 hours or until room temperature.
8
Check the seals of each jar, transferring any unsealed jars to the refrigerator. Store sealed jars in a cool, dry location for up to 12 months.
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