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.
Guys, cauliflower pickles. Where have they been all my life? Let me tell you how I was introduced to these tasty little treats. I’ve mentioned it in a few other of my Indian recipes, but there’s this buffet restaurant here, and it’s my downfall. The food is seriously tasty and so comforting.
Obviously, I’ve been skipping over that part of the buffet for years. Recently, I noticed that there were some bright yellow cauliflower pieces at the buffet and decided to give them a try. The curry-pickled cauliflower was so good, and it reminded me of a recipe that I had noticed in Rebecca Lindamood’s Not Your Mama’s Canning Book. She blogs over at Foodie with Family and is a total genius.
Table of Contents
Reasons to Love These Cauliflowers
- Their simple preparation process makes them accessible for home cooks.
- Curried carrots and cauliflower pickles have a long shelf life. Once prepared, you can store these pickles in the refrigerator for a long time, making them a convenient, ready-to-eat treat.
- This side dish is versatile. You can use it to enhance sandwiches and salads, or as a standalone snack, adding versatility to any meal.
Recipe Ingredients
- Cauliflower: Cut into small cauliflower florets, it forms a primary component of the pickle.
- Carrots: Sliced into bite-sized pieces, they add color and a contrasting texture.
- Curry Powder: This adds a unique flavor profile and distinguishes these pickles from traditional ones.
- White Vinegar: A key pickling liquid that gives the pickles their characteristic tang.
See the recipe card for full information on ingredients and quantities.
Variations
- Rice Vinegar: Use rice vinegar in place of apple cider vinegar for a milder, slightly sweeter acidity, which still harmonizes well with the other ingredients.
- Spice Variations: Enhance your Curried Carrot and Cauliflower Pickles by experimenting with spices. Consider adding a teaspoon of cumin seeds for a warm, earthy taste, or a teaspoon of coriander seeds for a hint of citrusy, nutty flavor. For a spicy kick, a pinch of red chili flakes can really elevate the dish. These additions will add depth and complexity to the pickles.
How to Make Curried Carrot and Cauliflower Pickles
Step #1: Bring the vinegar, sugar, mustard seeds, curry powder, salt, and peppercorns to a boil in a large stockpot.
Step #2: 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.
Step #3: 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 ¼ inch of headspace.
Step #4: 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.
Expert Tip
If you plan to store your Curried Carrot and Cauliflower Pickles for an extended period, consider using a water bath canning method. This process involves submerging sealed glass jars in boiling water, which helps to kill any bacteria and seals the jars tightly. It’s an excellent way to ensure the pickles remain safe and flavorful for months.
Frequently Asked Questions
No. Peeling is optional. If you prefer a more rustic pickle, you can leave the skins on, just make sure they are well-cleaned.
The veggies should be slightly soft yet retain some crunch. Test by piercing with a fork; it should enter easily but meet some resistance.
Storage Info
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.
More Delicious Recipes That You Will Love
Curried Carrot and Cauliflower Pickles Recipe
RECOMMENDED PRODUCTS
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 ¼ 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
Nutrition
Can you make large batches and can them to keep for a while?
Hi McAyla, yes, with canning you can keep these longer. – Linda
I have never yet seen a pickle recipe that does not use water. I was shocked to see that you had two types of vinegar but no water which is usually about the same amount of vinegar. I’m curious if this was intentional or a typo?
Can you share the secret to keeping the cauliflower crunchy in this pickle? I tried to dry cauliflower but it didn’t work.
Can I make it without all that sugar? ?
Hi Besma,
Yes, you can cut the sugar down to 1/4 cup if you like for a less sweet brine.
– Linda
I don’t know anything about canning….I have everything to make it. Can I just make it, stick it in a bowl with a lid and eat in within a week or so? Or a day ha ha
Carrots in the curried cauliflower pickles? BRILLIANT! Absolutely brilliant! The flavours have to meld so nicely and the carrots probably add a little fun colour punch to all that YELLOW! Hooray! And I’m so glad you liked the book. You are my PEOPLE! And for the record, everyone needs 5 pints of pickles. 😀