Turmeric Cauliflower Pickles in jar, ready for canning or refrigeration.
Comfort Kitchen, an excellent eatery in my home town, makes a nice cauliflower pickle with the yellow glow of turmeric/curry powder. Here is our interpretation. If you like, add some slices of red bell pepper for color and flavor variety. We used a bag of frozen cauliflower from the store, but of course you could start with florets from a fresh head of cauliflower. Makes 1 pint or a bit more.
Ingredients:
½ c water
½ c distilled white vinegar
10 oz bag frozen cauliflower
1 garlic clove
1 t turmeric powder
½ t curry powder
½ t kosher salt
½ t sugar
1 bay leaf
Method: place all ingredients except cauliflower in a small pan and bring to boil. Add cauliflower florets, bring back to the boil then turn off heat and cool to room temperature. Transfer to a pint canning jar adding more water/vinegar 50/50 if needed at top. Refrigerate at least 24 hours before trying.
If canning for future use: place the florets in a sterilized pint jar, then pour in the pickling liquid. Process in the usual manner. The water bath to seal the jars will tenderize the cauliflower.
