Pickled Curry Cauliflower

🧂 Ingredients

• 3 c. rice vinegar
• 3 c. apple cider vinegar
• 2 c. water
• ¼ c. kosher salt
• ⅓ c. sugar
• 2.5 lbs. bite-sized cauliflower florets
• 1 small onion

  quartered and then thinly sliced
• add to EACH of the three 1-quart jars:
• 3 garlic cloves

  sliced
• ½ tsp. cumin seed
• ½ tsp. brown mustard seed
• ½ tsp. yellow mustard seed
• ½ tsp. dill seed
• 1 tsp. sweet curry powder

  or use hot curry, if you like!

Instructions

• 1 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.
• 2 Place enough cauliflower, packed tightly, into each of the three 1-quart jars to
  fill the bottom fourth of each jar. Then add garlic, cumin seed, brown and
  yellow mustard seeds, dill seed, and curry powder to each jar. Divide the fresh
  sliced onion between the 3 jars. Then tightly pack each jar with cauliflower,
  leaving 1/2” headspace at the top of the jar.
• 3 Pour hot vinegar mixture over the cauliflower, leaving 1/2” headspace 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.

Nutrition Info