HURRY CURRY CAULIFLOWER
Ingredients
1 tablespoon canola oil1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons curry powder
1 teaspoon fresh ginger, minced
1 whole clove garlic, smashed
1 head cauliflower, cut into florets
1 cup rice wine vinegar
1/2 cup cider vinegar
3 tablespoons sugar
1 teaspoon pickling salt
Instructions
Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt.
Shake to combine.
Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.
About the photo: It looks like Hurry Curry Cauliflower but it's actually Cauliflower with an adapted Savory Bread and Butter Pickle Brine that I added the curry cauliflower spices to.
We had lots of brine left so we used it. We packed the cauliflower in pint size jars, added the mystery brine, and processed in a hot water bath for 15-20 minutes.
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