Pickled Cauliflower

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 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.