Snap And Zing Curry-Pickled Cauliflower

• 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
• 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. 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.
4. Toss florets with kosher salt and sweat for 30-45 minutes depending on moisture content.
5. Rinse really well (or they turn out too salty) and let dry completely.
6. Gently simmer brine until pickling salt and sugar dissolve.
7. Take off heat and let rest until room temperature.
8. 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.
9. Evenly divide all of the pickling spices and leaves into your pints or quarts.
10. Evenly divide cauliflower across jars.
11. Using a wide-mouth funnel, poor room temperature brine into jars.
12. Leave at least 1/2 inch head space.
13. Wipe of jars rims with clean towel, place clean lids on top and seal with rings.
14. Place in fridge and wait a couple weeks. Shake gently from time-to-time.

brine, water, apple cider vinegar, sugar, salt, cauliflower, cauliflower, kosher salt, curry, brown mustard, garlic, curry, tumeric

Taken from food52.com/recipes/60928-snap-and-zing-curry-pickled-cauliflower (may not work)