Hurry Curry Cauliflower

Total Time:
168 hr 25 min
Prep:
20 min
Inactive:
168 hr
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Heat 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.

In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.

Once 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.

About Sterilizing Jars:

Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed.

To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.


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    Curry spices and cauliflower are such a brilliant match - my favorite at Indian restaurants is always Aloo Gobi. However, I prefer to just toss the florets in the oil and spice mixture, spread them out on a well-seasoned pizza stone and roast. Same flavor, slightly less work. Makes an excellent side to meats, appetizer with a little minty cucumber yogurt, and "garnish" to a bowl of roasted cauliflower soup . . . I'm a huge fan of cauliflower, if you couldn't tell : (I always make double of this because I also eat it cold out of the fridge as a snack. 
     
    And holy cow, didn't that rumor about canola oil die in the 90's?
    Unusual but loved the flavors. Alton never go wrong! :)
    Hi, I wanted to know if this comes out sweet or sour?? I'm thinking sweet, but I wanna make sure. Thanks!
    has anyone tried canning this recipe for preservation?
     
    i was thinking that it could be done with some minor changes: not sauteeing the cauliflower, but adding it fresh into the jars and pouring the combined/heated spices and vinegars in over it, then using a boiling-water method.
     
    any thoughts? use a low-temp boiling method (180F for 30min) or standard boil?
    There is nothing wrong with Canola oil. All the information on that page is either out of context, or from dubious sources. The "Rapeseed" plant is a natural plant, the controversy has to do with the genetically altered version that's resistant to Monsanto's herbicides.
     

     
    Haven't seen hoopla like that since the fight against Di-Hydro Monoxide.
     

     
    Canola is fine.... However I've heard wrapping your head in tin foil can be bad for you.
    A very refreshing and tasty addition to relish plates!
    Excellent recipe. The mild curry flavor and the semi-crisp cauliflower are a wonderful match. Try it as an accompanyment to roast lamb or rosemary chicken.
    Canola Oil is safe. http://www.mayoclinic.com/health/canola-oil/AN01281
    To D from San Diego - canola oil isn't a health hazard, that's an urban legend. Check out http://www.wholefoods.com/healthinfo/canola.html. And by the way, I did make the cauliflower, and it was excellent.
    Flavorful and delicious, perfect snack or side dish, and it lasted us a while. It was definitely easy to make.
     

     
    Often times instead of eating cookies or cake, my boyfriend and I made ourselves a small pickle sampler plate. It was wonderful and so tasty.
    I made this for the first time a few weeks ago and took it to a dinner party. The hostess put it out in a bowl and everyone loved it, especially the vegetarians.
     

     
    To the base recipe, I added a few mustard seeds to the toasted spices, and some sliced onions with the cauliflower.
    One word:DELICIOUS!!!!
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