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Fork taking curry pickled cauliflower florets out of a glass jar.
5 from 2 votes

Curry Pickled Cauliflower

Curry pickled cauliflower makes a flavorful and tangy snack. It's also great in salads and wraps, or on snack plates and (vegan) cheese boards.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • ½ cauliflower head roast the rest or double this recipe
  • 1 garlic clove
  • 2 teaspoons curry powder
  • ¼ teaspoon ground turmeric optional

For the vinegar brine

  • 1 cup (240 ml) apple cider vinegar
  • 1 cup (240 ml) water
  • 1 ½ tablespoons sugar
  • 1 teaspoon salt

Instructions
 

  • Wash the cauliflower and break it up into florets. Peel the garlic clove.
  • Add the apple cider vinegar, water, salt, and sugar to a small saucepan. Heat until salt and sugar have completely dissolved.
  • Add the cauliflower florets and the garlic clove to a 750 ml (25 ounces) glass jar. Pour the vinegar brine on top and add in the curry powder and turmeric. Make sure the florets are completely submerged and close with a lid.
  • Let cool until it reaches room temperature. Place it in the refrigerator overnight or for at least 20 minutes before serving.

Notes

  1. More pickling spices you can add include cumin seeds, coriander seeds, mustard seeds, red pepper flakes, and bay leaves.
  2. Quick pickled cauliflower will last for at least 2 weeks and up to 4 weeks in an airtight container in the refrigerator. Make sure the cauliflower florets are constantly submerged in pickling liquid.

Nutrition

Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.4g | Fiber: 2g | Sugar: 6g

Equipment

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