Recipes and Cooking 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. By Kaleb Wyse Published on July 8, 2020 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 45 mins Total Time: 55 mins Servings: 36 Yield: 6 pints Jump to Nutrition Facts Ingredients 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 Directions 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. Print Nutrition Facts (per serving) 9 Calories 1g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.