Pickled Cauliflower

Pickled Cauliflower
These pickles flavored with turmeric, cumin, chiles, and black mustard seeds make a flavorful snack or side. See the Pickled Cauliflower recipe »André Baranowski

Inspired by Eugenia Bone's recipe for cauliflower pickle, we added turmeric, cumin, chiles, and black mustard seeds to give the resulting dish a South Asian accent.

Pickled Cauliflower
Turmeric, cumin, chiles, and black mustard seeds give this dish a South Asian accent.
Yield: makes 6 Pints

Ingredients

  • 3 tsp. coriander seeds
  • 1 12 tsp. turmeric
  • 1 12 tsp. cumin seeds
  • 1 12 tsp. black mustard seeds
  • 6 bay leaves
  • 6 dried chile de árbols, split
  • 2 lb. cauliflower, washed
  • 1 large carrot
  • 1 small red onion
  • 3 cups white wine vinegar (with at least 5 percent acidity)
  • 6 tbsp. sugar
  • 6 tbsp. kosher salt

Instructions

  1. Bring a 6-quart saucepan of water to a boil. Place 6 one-pint canning jars along with their bands and lids in the boiling water. After about 30 seconds, remove the lids from the water with tongs and transfer to a kitchen towel on the counter. After about 10 minutes, use tongs to transfer the jars and bands to the kitchen towel and let air-dry.
  2. When the jars are dry, add 1⁄2 tsp. coriander seeds, 1⁄4 tsp. turmeric, 1⁄4 tsp. cumin seeds, 1⁄4 tsp. black mustard seeds, 1 bay leaf, and 1 dried, split chile de árbol to each jar.
  3. Bring a 4-quart saucepan of salted water to a boil. Cut cauliflower into 1" florets. Peel and slice the carrot into 1⁄8"-thick coins. Halve and thinly slice the onion.
  4. Boil the cauliflower and carrots for 3 minutes; drain and transfer to a large bowl. Add the onion and stir to combine. Divide the vegetables between the jars, leaving about 3⁄4" of space at the top of each jar.
  5. In a 4-quart saucepan, bring 4 cups water, sugar, and salt to a boil over high heat, whisking occasionally to dissolve it, about 5 minutes.
  6. Pour the vinegar solution into the jars, leaving 1⁄2" of space below each rim. Wipe the rims of the jars with a hot damp towel. Cover and seal each jar with a lid and screw the bands on tightly.
  7. Place the jars in a large pot fitted with a rack; pour in enough water to cover the jars by at least 3". Bring to a boil over high heat; boil for 15 minutes. When using this recipe at altitudes of 1,001 to 6,000 feet, add 20 more minutes of processing time; above 6,000 feet, add an additional 5 minutes. Turn off the heat; let sit for 5 minutes.
  8. Using tongs or a rubber-handled jar lifter, transfer the jars to a kitchen towel on the counter; let cool for 6 hours. Store cauliflower in a cool, dark place for up to 1 year. Refrigerate after opening.