Curried Carrot and Cauliflower Pickles Recipe
User Reviews
4.3
Curried Carrot and Cauliflower Pickles Recipe
Description
This recipe uses a combination of white vinegar, apple cider vinegar, sugar, yellow mustard seeds, curry powder, kosher salt, and whole black peppercorns boiled together to create a flavorful brine. Cauliflower florets and bite-sized carrot pieces are added to the boiling brine, then simmered until tender-crisp. The vegetables are transferred to pint jars, and the hot spiced liquid is poured over, leaving appropriate headspace before sealing.
The jars are refrigerated and require at least three days to develop full flavor before use. The pickles offer an aromatic balance of tanginess from vinegar, sweetness from sugar, and warm, savory curry spices. This makes them a versatile accompaniment to meals, suitable for adding brightness and spice.
Storing in airtight jars in the refrigerator prolongs freshness for up to three weeks, making them a convenient prepared side or garnish. The recipe yields about three pints or 24 servings, making it practical for batch preparation.
Ingredients
- 1 1/2 cups white vinegar
- 1 cup apple cider vinegar
- 1 1/4 cups white sugar
- 1 tbsp yellow mustard seeds
- 1 tablespoon curry powder
- 1 tablespoon kosher salt
- 1/2 teaspoon black peppercorns whole
- 1 cauliflower cut into small florets, head
- 3 carrot cut into small bite-sized pieces, medium
Instructions
- Bring the vinegar, sugar, mustard seeds, curry powder, salt, and peppercorns to a boil in a large stockpot.
- 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.
- 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 1/4 inch of headspace.
- Place the lids on the glass or pint jars and fasten the rings to finger-tightness. Refrigerator for three days before using; use within three weeks.
Notes
- After preparing, allow jars to cool to room temperature before refrigerating to preserve texture and flavor.
- Store pickles in airtight jars in the refrigerator; they stay fresh and flavorful up to three weeks.
- This recipe yields three pint jars, roughly 24 servings total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 52kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 0.2g | 0% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 297mg | 12% |
| Potassium | 42mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 1277IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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