Curry Pickled Cauliflower (with Canning Video)

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Learn how to make and can pickled cauliflower with a delicious curry flavor.

To make this recipe you will need:

  • canning salt
  • water
  • cauliflower
  • white vinegar
  • granulated sugar
  • honey
  • onions
  • red pepper
  • mustard seeds
  • celery seeds
  • ground turmeric
  • curry powder
  • red pepper flakes
  • large pot or stockpot
  • canning tools (tongs, ladle, etc.)
  • colander
  • hot water bath canner or steam canner

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Watch me make this recipe in the video below:

To make this recipe you will need 12 cups of cauliflower florets. This will take about 9 pounds of cauliflower, 4 or 5 heads.

heads of cauliflower in the sink

Break the cauliflower into bite-sized pieces.

cauliflower florets in a measuring bowl

The cauliflower will be blanched in water that is salted with canning salt.

cauliflower in a pot with salted water

The brine is made with onions, vinegar and wonderfully warm seasonings.

sliced onions in a measuring bowl

The pickled cauliflower is canned in pint jars, which is perfect for sharing.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Curry Pickled Cauliflower

Constance Smith – A Good Life Farm
Learn how to make and can pickled cauliflower with a delicious curry flavor.
5 from 3 votes
Prep Time 45 mins
Cook Time 15 mins
Cooling Time 12 hrs
Course Food Preservation & Canning
Cuisine American
Servings 60

Ingredients
  

  • 6 quarts water
  • 2 Tb canning salt
  • 12 c cauliflower florets, this takes 4-5 heads of cauliflower
  • 4 cups water, distilled or filter
  • 4 cups white vinegar
  • 2 cups granulated sugar
  • 2 cups honey
  • 2 cups onion, thinly sliced
  • 1 c red bell pepper, diced
  • 2 Tb mustard seeds
  • 1 Tb celery seed
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp red pepper flakes
  • pickle crisp

Instructions
 

  • To begin, cut and break your cauliflower into bite sized florets.
  • In a large pot, combine 6 quarts of water and the canning salt. Bring them to a boil and add the cauliflower to the water. Boil for 3 minutes and pour the cauliflower into a colander to drain. Let it sit for now.
  • In a stainless steel stockpot or large soup pot, combine all of the rest of the ingredients except the pickle crisp.
  • Bring the mixture to a boil, reduce the heat and simmer it for 5 minutes.
  • Pack the cauliflower into hot, clean pint jars.
  • Add 1/8 teaspoon of pickle crisp to each jar.
  • Fill the jar with the brine mixture to 1/2 inch headspace.
  • Use a bubble wand to remove air bubbles, and add brine as needed to adjust for the 1/2 inch head space.
  • Wipe the rim of the jar with a damp cloth dipped in white vinegar to remove any residue. Close the jars with a lid and ring.
  • Place the jars into a hot water bath canner (or steam canner) and process the jars for 15 minutes.
  • Once the time is completed, turn off the heat and open the canner. Let the jars rest for 5 minutes.
  • Transfer the jars to a draft-free surface that is lined with a towel or other cloth.
  • Let the jars cool for 12-24 hours. Remove the rings, test the seals, label and store them away in your pantry.
  • Allow the jars to sit for 1-2 weeks to develop the flavor. The pickled cauliflower is best when chilled.

Nutritional information is auto-generated and the accuracy is not guaranteed.

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