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Categories:
canola oil cumin coriander seed curry powder fresh ginger clove garlic cauliflower water rice wine vinegar cider vinegar sugar pickling salt
Viewed: 9 - Published at: 2 years agoIngredients
- 1 tablespoon canola oil
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 2 teaspoons curry powder
- 1 teaspoon fresh ginger, minced
- 1 whole clove garlic, smashed
- 1 head cauliflower, cut into florets
- 1 cup water
- 1 cup rice wine vinegar
- 1/2 cup cider vinegar
- 3 tablespoons sugar
- 1 teaspoon pickling salt
Method
- Heat the canola oil in a heavy skillet over medium heat.
- Crush the cumin seed with the coriander seed and add to the pan.
- Add the curry powder, ginger, and garlic to the pan.
- Cook these spices, stirring until the oil colors and the spices are fragrant.
- Add the cauliflower florets to the pan and toss to coat.
- In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt.
- Shake to combine.
- Once the cauliflower is slightly tender, add it to a glass jar.
- Pour the pickling liquid over the cauliflower, filling to the top of the jar.
- Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.
