Curry Cauliflower Pickles

Yield: 16 servings
Total Time:
20 mins
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.
Makes about 2 quarts.


  • 1 Head Cauliflower (about 2 lbs), cut into bite sized pieces
  • 1 large Red JalapeƱo (or bell pepper), sliced
  • 6 cups (1500 ml) Water
  • 1 cup (235 ml) White Vinegar
  • 3 Tablespoons Sugar
  • 2 Tablespoons Salt
  • 2 Tablespoons Soy Sauce
  • 2 cloves Garlic , finely minced
  • 1 Tablespoon Curry Powder


  1. 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.
  2. 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.
  3. Close lids on jars and refrigerate. Allow pickles to brine for 4-5 days for best flavor and texture.

Did you make this recipe?

Let us know what you think!

Leave a Comment or share a photo on Instagram with the hashtag #whiteonricecouple.