Curry quick pickled cauliflower if you want it hot add red or green chilli but don't over do it
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Curry Pickled Cauliflower
Curry pickled cauliflower makes a flavorful and tangy snack. It's also great in salads and wraps, or on snack plates and (vegan) cheese boards.
Prep Time: 10minutes minutesCook Time: 5minutes minutesTotal Time: 15minutes minutes Servings: 4 Author: Eloïse
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Ingredients
▢½ cauliflower head roast the rest or double this recipe
▢1 garlic clove
▢2 teaspoons curry powder
▢¼ teaspoon ground turmeric optional
For the vinegar brine
▢1 cup (240 ml) apple cider vinegar
▢1 cup (240 ml) water
▢1 ½ tablespoons sugar
▢1 teaspoon salt
Instructions
Wash the cauliflower and break it up into florets. Peel the garlic clove.
Add the apple cider vinegar, water, salt, and sugar to a small saucepan. Heat until salt and sugar have completely dissolved.
Add the cauliflower florets and the garlic clove to a 750 ml (25 ounces) glass jar. Pour the vinegar brine on top and add in the curry powder and turmeric. Make sure the florets are completely submerged and close with a lid.
Let cool until it reaches room temperature. Place it in the refrigerator overnight or for at least 20 minutes before serving.
Notes
More pickling spices you can add include cumin seeds, coriander seeds, mustard seeds, red pepper flakes, and bay leaves.
Quick pickled cauliflower will last for at least 2 weeks and up to 4 weeks in an airtight container in the refrigerator. Make sure the cauliflower florets are constantly submerged in pickling liquid.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.4g | Fiber: 2g | Sugar: 6g
Equipment
750 ml Weck jars (25 ounces)
Curry pickled cauliflower makes a flavorful and tangy snack. It's also great in salads and wraps, or on snack plates and (vegan) cheese boards.
Prep Time: 10minutes minutesCook Time: 5minutes minutesTotal Time: 15minutes minutes Servings: 4 Author: Eloïse
Cook Mode
Prevent your screen from going dark
Ingredients
▢½ cauliflower head roast the rest or double this recipe
▢1 garlic clove
▢2 teaspoons curry powder
▢¼ teaspoon ground turmeric optional
For the vinegar brine
▢1 cup (240 ml) apple cider vinegar
▢1 cup (240 ml) water
▢1 ½ tablespoons sugar
▢1 teaspoon salt
Instructions
Wash the cauliflower and break it up into florets. Peel the garlic clove.
Add the apple cider vinegar, water, salt, and sugar to a small saucepan. Heat until salt and sugar have completely dissolved.
Add the cauliflower florets and the garlic clove to a 750 ml (25 ounces) glass jar. Pour the vinegar brine on top and add in the curry powder and turmeric. Make sure the florets are completely submerged and close with a lid.
Let cool until it reaches room temperature. Place it in the refrigerator overnight or for at least 20 minutes before serving.
Notes
More pickling spices you can add include cumin seeds, coriander seeds, mustard seeds, red pepper flakes, and bay leaves.
Quick pickled cauliflower will last for at least 2 weeks and up to 4 weeks in an airtight container in the refrigerator. Make sure the cauliflower florets are constantly submerged in pickling liquid.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.4g | Fiber: 2g | Sugar: 6g
Equipment
750 ml Weck jars (25 ounces)
