Learn how to make and can pickled cauliflower with a delicious curry flavor.
To make this recipe you will need:
- canning salt
- white vinegar
- granulated sugar
- red pepper
- mustard seeds
- celery seeds
- ground turmeric
- curry powder
- red pepper flakes
- large pot or stockpot
- canning tools (tongs, ladle, etc.)
- 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.
Break the cauliflower into bite-sized pieces.
The cauliflower will be blanched in water that is salted with canning salt.
The brine is made with onions, vinegar and wonderfully warm seasonings.
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
- 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
- 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.