I love me plenty of good pickles. Anyone else here in the pickle-loving camp? Please chime in because I’d love to know that there are other obsessive picklers out there. When I eat something off the grill, bbq or a sandwich, I crave a fresh and salty crunch. If the pickles have some extra spice, unique flair or flavor, then I’m double happy! Yes, admittedly I’m addicted to pickles and if you crack open a new jar of fresh homemade pickles, I’ll devour the whole jar in one sitting.
This pickle recipe is long overdue and it’s dedicated to my pal Lori at Lemons and Lavender. Sorry Lori for taking so long to post this!
A few months ago, Todd and I hosted a fun luncheon at our studio for local food bloggers. The attendee list was filled with some familiar faces, but mostly brand new people that we’ve never met and have always wanted to meet outside of our social media circles.
At the lunch, we served up our homemade trio of pickles: spicy korean kim chi, crisp celery and curry cauliflower. All three pickles were a hit and each jar had their dedicated fans. But the pickled curry cauliflower was a major hit and so many people, including Lori, asked for the recipe. Lori was the one who was always on top of reminding me to share the recipe. That’s why this recipe is for Lori.
I often wonder why this curry cauliflower pickle resonated with so many palates at the luncheon. Many of the attendees noted that they’ve had pickled cauliflower before, but never like my pickles.
Maybe it was the spice? The intense bright yellow color of the cauliflower? or maybe it was from the depth of flavor of the soy sauce based brine that made everyone coming back to a practically empty jar.
Either way, I re-made this recipe again several times and actually remembered to write the recipe down. Each time, I ate the pickles and realized that my pickle recipe is very flavorful and balanced with spice. I do love spice and flavor and when it comes to pickling, I always want to have each jar chock full of crisp fresh veggies and bright with fun flavors.
The spice level of these pickles is all up to you. Though I used red jalapeños, each batch was different based on how spicy the chiles were. So before you pickle, please taste your chiles to test their heat level. Or if you don’t want to add spice, this recipe is great even without the spice!
So here it is, finally. My flavorful curry cauliflower pickles. Enjoy!
Curry Cauliflower Pickles
Yield: @ 2 quarts
Total Time: 15 min
The curry flavor in these cauliflower pickles adds a nice savory crunch. Cut the cauliflower in bite sized pieces, but the remember that the bigger the cuts, the longer it will take to pickle. We like to pickle them in one large 2 qt. mason jar, but use whatever canning size jar that works for you.
- 1 Head Cauliflower (about 2 lbs), cut into bite sized pieces
- 1 large Red Jalapeño (or bell pepper), sliced
- 8 c (1900 ml) Water
- 1 c (235 ml) White Vinegar
- 3 T Sugar
- 2 T Salt
- 2 T Soy Sauce
- 2 medium cloves Garlic, finely minced
- 1 T Curry Powder
- Make pickling brine. In a large bowl, combine water, vinegar, sugar, salt, soy sauce, garlic, curry powder. Whisk until fully combined and to mix curry powder well into brine.
- In jars, layer cauliflower and jalapenos to the top of the jars. Using a large measuring cup (or other easy pouring vessel) fill jars with pickling brine to cover the cauliflower and jalapenos.
- Close lids on jars and refrigerate. Allow pickles to brine for 4-5 days for best flavor and texture.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.