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Pickled Curry Cauliflower

You will surprise everyone with this simple recipe. It's so easy to make and yet has complex flavors, textures and is gorgeous. It's great as an appetizer or side dish. The vinegar aides digestion and it's a creative way to get even more of this super cruciferous veg in your diet. Enjoy! 


  • 6 one pint canning jars

  • 2 cups warm water

  • 1 ½ tablespoons sea salt

  • 2 tablespoons raw/or local honey

  • 1 ½ cups raw/unpasteurized apple cider vinegar

  • 2 lbs cauliflower, washed and cut into bite size peices

  • 3 tsp coriander seeds

  • 1 1/2 tsp each : turmeric, cumin seeds, black mustard seeds

  • 6 bay leaves

  • 6 cloves of peeled garlic

  • red chili flakes, to taste

* Spice blend from recipe 


-Sterlize canning jars by boiling in water for 10 minutes. 



-Combine water, sea salt and honey in a quart jar. Stir to dissolve salt and honey. 

-Add vinegar and mustard. Cover, shake and refrigerate indefinitely.



Divinde all ingredients between the 6 jars. Top with brine so that it covers the cauliflower.  Fasten a piece of cheesecloth or thin clean fabric to the top with a rubber band.  Leave the jar out on the counter for about 8 hours.  Then replace the cloth with the jar lid and refrigerate.  The pickles will be ready to eat the next day, but get better with age.

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