Curried Carrot and Cauliflower Pickles Recipe
Add a zesty twist to your meals with this Curried Carrot and Cauliflower Pickles recipe! It's a simple, flavorful way to liven up your refrigerator pickles.
Servings: 24 Servings
Calories: 52kcal
Equipment
Ingredients
- 1 1/2 cups white vinegar
- 1 cup apple cider vinegar
- 1 1/4 cups white sugar
- 1 tbsp yellow mustard seeds
- 1 tablespoon curry powder
- 1 tablespoon kosher salt
- 1/2 teaspoon whole black peppercorns
- 1 head cauliflower cut into small florets
- 3 medium carrots cut into small bite-sized pieces
Instructions
- Bring the vinegar, sugar, mustard seeds, curry powder, salt, and peppercorns to a boil in a large stockpot.
- Add the cauliflower and carrots, and allow the liquid to return to a boil. Then turn the heat down to medium-low and simmer until the vegetables are tender-crisp.
- Use a slotted spoon to transfer the vegetables into three pint-sized canning jars. Using a wide funnel, ladle the hot brine over the vegetables, leaving about 1/4 inch of headspace.
- Place the lids on the glass or pint jars and fasten the rings to finger-tightness. Refrigerator for three days before using; use within three weeks.
Notes
Makes 3 pints or 24 servings.
After preparing your Curried Carrot and Cauliflower Pickles, it's important to let the jars cool down to room temperature. Store them in airtight jars in the refrigerator. They will stay fresh and flavorful for up to three weeks.
Nutrition
Serving: 1serving | Calories: 52kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 297mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 1277IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg
