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Now for some pickled curry Cauliflower

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posted on Jun, 5 2019 @ 06:43 AM
So last night I canned up the pickled curry cauliflower. I hadn't tried this version before, but it seemed like it would be great.

Sometimes it's hard trying out a new canning recipe because you have to wait to find out if it's any good or not. Well, this time I kind of lucked out. I had one jar which didn't seal properly, so I got to try the fruits of my labor on day 2. Now, granted it's only been aging for a day, but WOW! Like, really WOW!! It came out fantastic, far better than I thought it would!

I strongly recommend this one!

I've been 'taste testing' this one all morning. I was going to bring it in to work with me, but there might not be any left by the time I leave!

So what's in it?

I just did a small batch for starters, just to see how it was. The recipe goes like this...

Yield = 2 Pints

4 cups - Cauliflower florets (I just used a whole head)
2 - Bay leaves (I wound up using 3...I'll explain in a minute)
1/2 tsp - Celery seed
2 tsp - Crushed red pepper flakes

Brine -
2 cups - White vinegar (5%)
1 cup - Water
2 tsp - Curry powder
1 tsp - Canning salt

Basically, I just simmered the brine while I was getting everything else ready. Because I used a whole head of cauliflower instead of going for exactly 4 cups, I wound up with more than 4 cups of cauliflower. Yield was supposed to be (2) pints, but it was clear I was going to need a third jar, so I scaled up the brine by 30% to compensate (hence the 3rd bay leaf).

Once I got everything in the jars I had (3) very full jars (one of them too full...the one that didn't seal properly). I added the brine and put them in a hot water bath for 30 minutes. (Note - At sea-level you could just opt for 10 minutes in the hot water bath, but we're above 6,000 feet so I add 20 minutes to my bath times).

That's it!

Had (2) jars that sealed just fine, and the over-full one which didn't (yay, samples for me!).

I'll definitely be making a much larger batch of this as the cauliflower starts coming in this year. On a side note, I'd say you could also do this recipe without the celery seed for a more savory flavor (not quite as 'bright' tasting). Also, if you don't like spicy (I love spicy), you could leave out the crushed red pepper. I think on my next larger batch I'll make half with the celery seed and half without. Red pepper will be included in all.

Enjoy! This is a really good one!
edit on 6/5/2019 by Flyingclaydisk because: (no reason given)

posted on Jun, 5 2019 @ 06:52 AM
a reply to: Flyingclaydisk

You made me think about beer and it's not even 8 am.

posted on Jun, 5 2019 @ 06:53 AM
BTW...if you're wondering about texture...

The texture of the cauliflower is perfect. Crisp, not mushy at all, but not hard like raw cauliflower. It's the perfect pickle crunch texture.

posted on Jun, 5 2019 @ 06:54 AM
a reply to: Trueman

Don't you have a whole garage full of it???

What's wrong with a beer before 8am? LOL!

ETA - Hey, I'm eating curry pickled cauliflower and it's not even 6am!

edit on 6/5/2019 by Flyingclaydisk because: (no reason given)

posted on Jun, 5 2019 @ 07:36 PM
I'm not much for curry myself. Lots of people like curry though.

Daughter sent me a video, it is pretty decent.

posted on Jun, 5 2019 @ 08:19 PM
a reply to: Flyingclaydisk

I like to serve pickled cauliflower, which I also use curry in the brine, with a variety of foods like salume, sashimi and as a side for smoked food.

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