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Curried Cauliflower Pickle


Cauliflower curry
Michael Brauner/StockFood Creative/Getty Images

This chow chow-style pickle gets its bright color and mildly spicy taste from a curry-flavored blend of seasonings. It is delicious served alongside East Indian food, but also great paired with simply cooked grains, meats, or poultry. Try adding it to couscous for a flavorful side dish that is ready in just 5 minutes.

Prep Time: 10 minutes

Cook Time: 25 minutes

Brining time: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 4 - 5 half pint jars


  • 2 pounds cauliflower florets broken up into bite-sized pieces

  • 1 cup chopped red bell pepper
  • 1 large onion, peeled and chopped
  • 5 tablespoons kosher or other non-iodized salt
  • 6 1/4 cups water, divided
  • 2 1/4 cups cider vinegar, divided
  • 1/4 cup honey
  • 1 1/2 teaspoons dry mustard powder
  • 1 teaspoon whole mustard seeds
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne powder
  • 2 tablespoons cornstarch
  • 1 tablespoon turmeric


Place the cauliflower, red bell pepper and onion in a large bowl. In a separate container dissolve the salt in 5 cups of the water. Pour the salt water over the vegetables. Let the vegetables soak in the salt brine for 1 hour, stirring occasionally.

Drain the brined vegetables in a colander and rinse them under cool water.

Put the vegetables in a large pot together with the vinegar, honey, mustard, mustard seeds, ginger and cayenne. Add 1 cup of water. Bring to a boil over high heat. Reduce heat and simmer until the vegetables are just barely tender (the cauliflower should still be fairly firm).

Combine the cornstarch and turmeric in a small bowl. Add the remaining 1/4 cup of vinegar and 1/4 cup of water. Stir to dissolve the cornstarch.

Stir the cornstarch mixture in with the other ingredients. Raise the heat to high and boil rapidly for 2 minutes.

Using a slotted spoon, transfer the vegetables to clean pint-sized canning jars (it is not necessary to sterilize the jars for this recipe). Leave 1/2-inch head space in each jar. Ladle the liquid over the vegetables, covering them completely but still leaving that 1/2-inch of head space.

Screw on lids and store in the refrigerator for up to 2 months. For longer storage at room temperature, use canning lids and process in a boiling water bath for 15 minutes. Once processed in a boiling water bath, the unopened jars will keep for 1 year (they are still safe to eat after that, but the quality declines).

Whether you are making this recipe as a refrigerator pickle or sealing the jars with a boiling water bath, wait at least a week for the flavors to develop before eating the curried cauliflower pickles.

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