Curried Cauliflower

If curry powder and turmeric aren't quite enough kick for your palate, add the optional serrano peppers to this pickled cauliflower recipe.

Curried Cauliflower
Photo: Carson Downing
Hands On Time:
45 mins
Total Time:
55 mins
6 pints


  • 5 cup distilled white vinegar

  • 2 cup water

  • 2 tablespoon kosher salt

  • 1 tablespoon curry powder

  • ½ teaspoon ground turmeric

  • 1 tablespoon cumin seeds

  • 10 cup cauliflower florets (two 2 1/2-pound heads)

  • 6 serrano peppers, seeded (if desired) and sliced


  1. In a 3-quart saucepan combine vinegar, 2 cups water, 2 Tbsp. kosher salt, the curry powder, and turmeric. Bring to boiling. Boil, uncovered, one minute. Cover; keep hot on low. Add 1/2 teaspoon cumin seeds to a hot, clean pint canning jar. Pack with cauliflower and a pepper, leaving 1/2-inch headspace. Pour hot brine over cauliflower, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 10 minutes, beginning timing when water returns to a boil. Let jars cool on wire racks at least 4 hours. Makes 6 pints.

Nutrition Facts (per serving)

9 Calories
1g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 9
% Daily Value *
Sodium 32mg 1%
Total Carbohydrate 1g 0%
Total Sugars 1g
Protein 1g
Vitamin C 13.9mg 70%
Calcium 7mg 1%
Iron 0.2mg 1%
Potassium 87mg 2%
Folate, total 16.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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