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