Refrigerator Curry Pickled Cauliflower! Looking to add a little zing to your step and a kick to your taste buds? Say hello to this irresistible Refrigerator Curry Pickled Cauliflower – it’s a flavor party you won’t want to miss!
Indulge in the vibrant flavors of this irresistible Refrigerator Curry Pickled Cauliflower recipe that promises a zesty explosion of curry goodness in every bite. Experience the perfect marriage of tangy pickled goodness and the warm, aromatic notes of curry, as the cauliflower florets soak up the deliciously bold flavors. This quick and easy recipe is a delightful addition to your culinary repertoire, offering a burst of flavor that will tantalize your taste buds.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Calling all curry enthusiasts and pickled veggie lovers! If you’re a fan of bold flavors and tangy goodness, this recipe was made just for you. Trust us, you won’t want to miss out on this flavor-packed fusion of curry and pickled perfection. Give it a try and prepare to be amazed!
Tips for Success:
- Flavor Profile: The curry pickled cauliflower is very zesty and full of curry flavors. The pickled garlic is this recipe is not for everyone. Just like raw garlic, it has a bite to it. If you do not love zesty bites of fresh garlic, then do not consume the garlic, still place it in the recipe, but simply discard as it is being used for flavor.
- Texture: It is very important to note that the cauliflower (and garlic) still retains its natural crunchiness. It is not processed so the cauliflower (and garlic) still has much of its raw characteristics which is what we love as it retains all the health benefits.
- Garlic: Discard any cloves that show signs of rotting, bruising, or spoilage.
- Waiting Period: Wait at least 5 days before consuming the pickled cauliflower. This will allow some of the flavored brine to permeate the cauliflower and garlic. Garlic is not a super absorbent vegetable. It will take on some of the curry brine flavor, but do not expect a strong influence on the garlic. The cauliflower will have a delightful curry flavor.
- Amount of Curry Pickled Cauliflower: Largely dependent upon the size of the cauliflower, the size of the florets, and how tightly you pack the jars will be directly proportionate to how much brine you need to make.
- Amount of Brine – Vinegar and Water: To be more precise on how much vinegar and water to use. Pack the jars with just the cauliflower florets, then fill the jars with water to within ½ inch (for headspace). Then pour out the water from the jars into a large measuring cup. We used our 8-cup measuring cup. Measure the amount then divide in half. For example, if you measured 4 cups of liquid, then you will use 2 cups of water and 2 cups of vinegar, because it is a 50/50 ratio of water/vinegar. The amount listed in the recipe shows ¾ cup water and ¾ cup vinegar because when we did this method, the water measured 3 cups when we poured out the water.
- Maple Syrup: The amount of sweetness is a personal preference.
- Jars: We tested with both wide-mouth pint mason jars and wide-mouth quart mason jars simply because we have tons of mason jars; however, feel free to use a thoroughly cleaned spaghetti jar or really any type of glass jar with a lid. We also used Weck Canning Jars simply because they look awesome in the fridge. If you are looking for the Weck Deco Canning Jars, here is a link.
- Sterilized Jars/Lids: The jars/lids used should be thoroughly cleaned in hot soap water, then rinsed in very hot water and allowed to dry.
- Contamination: When removing cauliflower and garlic cloves for consumption, use a fork or knife to remove cauliflower or garlic cloves. Do not use your fingers to avoid contaminating the jar.
- Refrigerator Life: The pickled cauliflower and garlic will last approximately 4 months in the refrigerator. Discard if you see any signs of mold, yeast growth, or contamination or if the smell has changed.
- Smell of the Cooking Brine: Just sharing that we have found that some individuals are very sensitive to the smell of the simmering brine (vinegar) as it can quickly fill the room. It doesn’t bother us, but we have found that others find it a tad bit overpowering.
- Vinegar: Use distilled white vinegar. Do not substitute vinegars.
- Filling the Jar: Start with some dill on the bottom, then pack some garlic cloves on top of the dill, continue alternating garlic cloves and dill until you reach the top of the jar. Place the pinch of red pepper flakes (per jar) somewhere in the middle when filling. If adding mustard seeds, add it with the red pepper flakes.
- Pouring the Brine in the Jar: Slowly start pouring the brine into the jar until you are ½-inch from the top. Then slide a plastic knife or chop stick along the edges to release any air bubbles. If you don’t have a plastic knife or chop stick, very gently pat the bottom of the jar (use caution as the jar and liquid are scalding hot). We love using a chop stick, it works perfectly to release air bubbles.
- Brine Amount: There is enough brine to fill 2 packed one-quart jars. You may have some brine leftover if you really packed the cauliflower and garlic tightly into the jars (which is the goal). The amount of brine leftover is directly proportionate to the packing of the cauliflower and garlic. In other words, more or less space for the brine to fill in the gaps.
- Canning: This recipe is not a canning recipe (hot water bath or pressure canner). The pickled cauliflower and garlic must remain refrigerated. Cauliflower and garlic are low-acid foods and requires pressure canning to be shelf stable. Again, this is not a canning recipe. The finished product is not shelf-stable.
- Sea Salt: Use sea salt, canning salt, or kosher salt, avoid using iodinized salt or table salt.
- Cookware: Use stainless steel or enamel cookware to boil the brine. Avoid using copper, cast iron, tin, or aluminum cookware.
- Blue Garlic: If you notice that your garlic has turned blue, this is normal and is still safe to eat. To reduce the chances of your garlic turning blue, follow the guidelines above on Sea Salt and Cookware.
Leftovers and Freezing:
Leftovers will generally keep up to 6 weeks in the refrigerator. Store in a covered glass container.
This pickled cauliflower cannot be frozen.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Stainless steel stock pot
- Glass jar(s) with a lid(s)
If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Refrigerator Curry Pickled Cauliflower
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 30 Minutes (+Rest Time)
- Yield: 4 Pint Jars 1x
- Category: Side
- Method: Stovetop, Refrigerator
- Diet: Vegan
Description
Indulge in the vibrant flavors of this irresistible Refrigerator Curry Pickled Cauliflower recipe that promises a zesty explosion of curry goodness in every bite.
Ingredients
Base Ingredients:
- 1 medium head of cauliflower, cut into small florets *
- Fresh garlic cloves, peeled, 2 to 3 cloves per jar
- Bay leaves, 1 leaf per jar
- Pinch mustard seeds, per jar (optional)
- Pinch fennel seeds, per jar (optional)
- Pinch crushed red pepper, per jar (optional)
Brine Ingredients:
- ¾ cup water, amount per pint jar *
- ¾ cup distilled white vinegar, amount per pint jar *
- 1 Tablespoon pure maple syrup, amount per pint jar *
- ¾ teaspoon curry powder, amount per pint jar *
- ¼ to ¾ teaspoon sea salt (canning salt or kosher salt), amount per pint jar *
Instructions
- Pack the small cauliflower florets, peeled garlic, mustard seeds, fennel seeds, and crushed red pepper into the jars, leaving about ½ inch from the top of the jar. See notes about packing the cauliflower into the jar(s). Slide the bay leaf into the packed jar along the side.
- In the meantime, place all the Brine Ingredients into a medium stock pot, bring to a boil, then immediately lower to a low simmering boil, simmer at a low boil for 3 to 4 minutes. Remove from the stove.
- Very carefully, using a ladle, pour the hot pickling brine into the jars over top of the packed cauliflower. Remove any air bubbles, wipe down the rim of the jar(s), place a lid on the jar, tighten, and allow to sit on the counter until they are no longer hot (about one hour), then place in the refrigerator for 5 days to marinate.
- After 5 days, open the jar and enjoy! Will last up to 6 weeks in the refrigerator. IMPORTANT NOTE: This pickled cauliflower is not shelf stable; the pickled cauliflower must be refrigerated.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 1 medium head makes 4 pint jars or 2 quart jars
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