Pickled Curry Cauliflower
- 3 cups Rice Vinegar
- 3 cups Apple Cider Vinegar
- 2 cups Water
- 1/4 cups Kosher Salt
- 13 cups Sugar
- 2- 1/2 pounds Bite-sized Cauliflower Florets
- 1 whole Small Onion, Quartered And Then Thinly Sliced
- 3 Clean One-Quart Size Canning Jars With Lids And Rings
- 9 whole Garlic Cloves, Sliced
- 1- 1/2 teaspoon Cumin Seeds
- 1- 1/2 teaspoon Brown Mustard Seeds
- 1- 1/2 teaspoon Yellow Mustard Seeds
- 1- 1/2 teaspoon Dill Seeds
- 3 teaspoons Sweet Curry Powder (or Use Hot Curry, If You Like!)
- In a large nonreactive saucepan, combine the vinegars, water, salt, and sugar.
- Bring to a boil, stirring until salt and sugar are dissolved.
- Remove from heat.
- Place enough cauliflower, packed tightly, into each of the three 1-quart jars to fill the bottom fourth of each jar.
- Then add 1/3 of the garlic, cumin seed, brown and yellow mustard seeds, dill seed, and curry powder into each jar.
- Divide the fresh sliced onion between the 3 jars.
- Then tightly pack each jar with the remaining cauliflower, leaving 1/2 head space at the top of the jar.
- Pour the hot vinegar mixture over the cauliflower, leaving 1/2 head space at the top of the jar and making sure the cauliflower is covered in liquid.
- Clean off the rims and screw on airtight lids, making sure your lids are on very securely.
- Then invert jar and shake to distribute all the delicious goodness.
- Refrigerate for at least 24 hours to allow flavors to mingle.
- I found them to be even better after waiting 4 to 5 days.
- Store in refrigerator.
- Eat within 3 weeks.
rice vinegar, apple cider vinegar, water, kosher salt, sugar, cauliflower, onion, canning, garlic, cumin seeds, brown mustard seeds, yellow mustard seeds, dill seeds, sweet curry
Taken from tastykitchen.com/recipes/appetizers-and-snacks/pickled-curry-cauliflower/ (may not work)