Hurry Curry Cauliflower Pickles

Name: Hurry Curry Cauliflower Pickles
Prep time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Indian
Ingredients: 1 tbsp Canola Oil (1 tablespoon canola oil); 1 tsp Cumin Seeds (1 teaspoon cumin seed); 1 tsp Coriander Seed (1 teaspoon coriander seed); 2 tsp Curry Powder (2 teaspoons curry powder); 1 tsp Ginger (1 teaspoon minced fresh ginger); 1 clove Garlic (1 clove garlic, smashed); 1 piece Cauliflower (1 head cauliflower, cut into florets); 1 cup Water (1 cup water); 1 cup Rice Vinegar (1 cup rice wine vinegar); ½ cup Apple Cider Vinegar (1/2 cup apple cider vinegar); 3 tbsp Granulated Sugar (3 tablespoons sugar); 1 tsp Pickling Salt (1 teaspoon pickling salt)

Hurry Curry Cauliflower Pickles - Sauces & Condiments (Indian)

25 minIndian

Servings1

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Vegan
Dairy Free
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Egg Free

Steps

1Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
2In a lidded plastic container, combine the water, rice wine vinegar, apple cider vinegar, sugar, and pickling salt. Shake to combine.
3Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.