Friday, August 6, 2010

Curry Pickled Cauliflower

In our CSA basket we received cauliflower for several weeks and when I looked in my fridge, I noticed that I had 1 large head and 2 smaller ones waiting to be used. Since I wasn't intending to use them this week, I decided to preserve them. In my "Complete Book of Pickling" by Jennifer MacKenzie, I found this recipe which is absolutely delicious! I forsee me using this pickled cauliflower heated up in boiled potatoes for a quick aloo gobi, or in muffaletta sandwiches, on an antipasto tray or in couscous, it is that versatile!

CURRY PICKLED CAULIFLOWER
Ingredients
2 large heads of cauliflower (about 5lbs)
6 cloves garlic, halved
1 tbsp finely chopped gingerroot
1 cup granulated sugar
1 tbsp pickling or canning salt
2 tsp curry powder
1/2 tsp cumin seeds
1/8 tsp ground turmeric
5 cups white vinegar
2 1/4 cups water
  • Prepare canner, jars and lids as usual.
  • Trim off all leaves from heads of cauliflower. Cut cauliflower into 1 1/2" florets, trimming off thick stems. You should have about 18 cups. Set aside.
  • In a large pot, combine garlic, ginger, sugar, salt, curry powder, cumin seeds, turmeric, white vinegar and water. Bring to a boil over medium heat, stirring often until sugar and salt is dissolved. Reduce heat to low, cover, and simmer for 5 minutes until mixture is flavourful. Increase heat to medium-high. Add cauliflower and return to a boil, pressing occasionally to immerse cauliflower in liquid as it softens. Remove from heat.
  • Using a slotted spoon, pack cauliflower into hot jars leaving 1" headspace, and adding 2 pieces of garlic per jar. Pour in hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid.
  • Wipe jar rims and add hot lid disc on jar. Screw band down until fingertip tight.
  • Place jars in canner and return to a boil. Process for 10 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and reprocess any jars that aren't sealed.

*If you purchase your cauliflower from a farm that doesn't use pesticides, like I do, make sure that you prepare a salt water bath in the sink to soak the cauliflower and rid it of any creepy-crawlies! 3/4 cup of kosher salt to 16 cups of cold water. Stir the salt into the water and then immerse the cauliflower florets for approx. 30 minutes. Drain and rinse the cauliflower prior to adding to the recipe.

No comments:

Post a Comment

Post a Comment