How to Make Curried Carrot and Cauliflower Pickles
Step #1: Bring the vinegar, sugar, mustard seeds, curry powder, salt, and peppercorns to a boil in a large stockpot. Obviously, I’ve been skipping over that part of the buffet for years. Recently, I noticed that there were some bright yellow cauliflower pieces at the buffet and decided to give them a try. The curry-pickled cauliflower was so good, and it reminded me of a recipe that I had noticed in Rebecca Lindamood’s Not Your Mama’s Canning Book. She blogs over at Foodie with Family and is a total genius. Step #2: Add the cauliflower and carrots, and allow the liquid to return to a boil. Then turn the heat down to medium-low and simmer until the vegetables are tender-crisp. Step #3: Use a slotted spoon to transfer the vegetables into three pint-sized canning jars. Using a wide funnel, ladle the hot brine over the vegetables, leaving about ¼ inch of headspace.
