Curry Pickled Cauliflower
This easy curry pickled cauliflower is unlike any other pickle you've ever come across. It is the perfect way to preserve some extra cauliflower!
Ingredients
- 1 cauliflower
- ¼ cup red bell pepper diced
- 4 garlic
- 1 tablespoon ginger sliced
- 1 cup white vinegar
- ¼ cup sugar
- 2.5 tablespoon kosher salt
- 1 tablespoon curry powder
- 1 teaspoon chilli flakes
- 1 teaspoon turmeric powder
- ½ teaspoon mustard
- ½ teaspoon fenugreek
- 2 cups water
- 2-3 bay leaves
Instructions
- Using a sharp knife, cut the cauliflower into small florets, and chop the bell pepper into squares.
- In a large saucepan, combine vinegar with a cup of water and add in the aromatics, bay leaves, mustard seeds, fenugreek seeds, red pepper flakes, salt and sugar and
- Now add in the rest of the seasonings and bring the brine up to a boil.
- Next, add in the cauliflower florets and bell peppers and simmer for a few minutes. Then take it off heat.
- Allow this to get to room temperature and then transfer it to a glass jar.
- Cover it with a lid and refrigerate for up to 10 days.
Notes
- The cauliflower pickle gets its bright yellow color from the curry powder. Since all curry powders are different, I would recommend starting out with just a little to get the right color, and then adding more if needed.
- Make sure all the cauliflower florets are submerged in the pickling liquid. Doing this will help it stay fresh for a longer time.
- While the pickled cauliflower is ready to eat right away, I would recommend letting it stay for a day or two before you serve it. Doing this will help the veggies soak all of the pickling liquid, and turn slightly soft too.
Nutrition
Calories: 76kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2952mgPotassium: 348mgFiber: 3gSugar: 11gVitamin A: 306IUVitamin C: 55mgCalcium: 40mgIron: 1mg
Tried this recipe?Share a photo of what you made on Instagram and tag us @cookinuplife or hashtag it #cookinuplife