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Pickled Cauliflower

Pickled Cauliflower is easy to make home recipe for quick pickled cauliflower. Curry and turmeric  give special color to cauliflower florets.

Course Canning / preserving
Cuisine American
Keyword Pickled Cauliflower
Total Time 30 minutes
Servings 3 jars

Ingredients

  • 4 cups cauliflower florets
  • 1 cup 9% alcohol based vinegar
  • 1 ½ cup water
  • 1 ½ tsp white sugar
  • 1 tsp salt
  •  ¾ tsp curry powder
  • 1/3 tsp turmeric powder
  • 1 tsp coriander seeds to divide to 3 jars equally
  • 3 bay leaves

Instructions

  1. Prepare 3 clean glass jars, each of 1 ½ cup volume.

  2. Fill the glasses with cauliflower, add coriander seeds and bay leaves.

  3. In a medium sized pot, combine vinegar, water, sugar, salt, curry powder and turmeric powder. Bring to boil, on medium heat. It should take 3 – 4minutes or until sugar dissolves.

  4. Gently pour the liquid over prepared cauliflowers and cool at room temperature. Once cooled, store in the fridge.

  5. Edible after 2 weeks.

Recipe Notes

Edible for two months.