Name: Pickled Curried Cauliflower
Total time: 5 d 45 min
Ingredients: 1½ cups distilled white vinegar; 1½ cups water; 2 tablespoons sugar; 2 teaspoons yellow curry powder; 1½ teaspoons canning and pickling salt; 1½ teaspoons coriander seeds , toasted; 1 teaspoon red pepper flakes; 4 garlic cloves , peeled and quartered; 2 bay leaves; 12 ounces cauliflower florets , cut into 1-inch pieces

Why This Recipe Works

Tossed into a salad, chopped and sprinkled over rice, or served alongside roasted meat or poultry, pickled curried cauliflower adds brightness and a burst of warm spice without overpowering other flavors. We found that cutting our cauliflower into 1-inch florets gave us the best texture and flavor; cut any larger, the florets took too long to absorb the brine while smaller pieces seemed too crumbly and lackluster. We chose curry powder for its bold color and mild, sweet spice, and we found that bay leaves and toasted coriander seeds created an additional layer of complex, floral aromas. Garlic and red pepper flakes gave us the right amount of savory warmth, and we added just enough sugar to balance the acidity of our brine without making our pickles too sweet. We tested a variety of vinegars and found that distilled white vinegar gave us the bright, clean background we were looking for. Raw packing our cauliflower (rather than heating it in the brine) gave us a pickle that kept its crunch even after several weeks. After five days in the refrigerator, these pickles are tangy and flavorful; at one month, their flavor is deep and complex.

Before You Begin

Be sure to choose cauliflower heads that are fresh, bright white, firm, and unblemished. This pickled cauliflower can be processed for long-term storage; see the instructions in this article.

Instructions

Bring vinegar, water, sugar, curry powder, salt, coriander seeds, and pepper flakes to boil in medium saucepan over medium-high heat; cover and remove from heat.

Meanwhile, place two 1-pint jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry. Divide garlic and bay leaves between hot jars, then pack tightly with cauliflower.

Return brine to brief boil. Using funnel and ladle, pour hot brine over cauliflower to cover.

Let jars cool to room temperature, cover with lids, and refrigerate for at least 5 days before serving. (Cauliflower can be refrigerated for up to 5 weeks; flavor will continue to mature over time.)