Curried Cauliflower Pickles
Here’s a very easy recipe for cauliflower pickles. A couple of notes…You can play around with the ratios to find a brine you like. I like 1 cup of vinegar, but didn’t have a full cup of any one kind. That’s why I split the vinegar. Any curry powder will do, but the higher quality the better. I bought this one from Olive & Basket in Frederick, Maryland. A lot of different vegetables would work here. Just adjust your cooking time based on the vegetable. For cucumbers, I wouldn’t cook them, but just pour the hot brine over them. Questions? Let me know
In a medium pot, heat 1 cup vinegar (I used 1/2 cup each rice vinegar and Datu Puti cane vinegar), 1/2 cup water, 1/2 cup sugar and 1 tsp kosher salt. Bring to a boil, and add 1 head of cauliflower florets, 2 tsp curry powder and 1 tsp turmeric. I cooked the cauliflower in the brine for 5 min. Remove and cool to room temp before putting in the fridge.
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Chris Spear
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