Curried Carrot and Cauliflower Pickles

A quick and easy refrigerator pickle recipe featuring curried carrots and cauliflower!

Indian Pickled Vegetables Recipe: A quick and easy refrigerator pickle recipe featuring curried carrots and cauliflower!

Wait, didn’t I just share something with curry and carrots a few days ago? Well, yes. Yes I did.

Turns out, I have a thing for curried carrots.

And while the carrots are delicious in this recipe, the real hero here is the cauliflower.

A quick pickled cauliflower and carrots recipe! Delicious!

Guys. Cauliflower pickles. Where have they been all my life?

Let me tell you how I was introduced to these tasty little treats.

I’ve mentioned it in a few other of my Indian recipes, but there’s this buffet restaurant here and it’s my downfall. The food is seriously tasty and SO comforting.

I’m not great with pacing myself at buffets, and I also usually skip the whole “salad” part. It’s a real problem.

So, at the Indian food buffet, there’s the part of the buffet that has all the delicious curries, dals, and kormas, and then there’s the part that has the salad mix, yogurt dressing, and random cold veggies.

Obviously, I’ve been skipping over that part of the buffet for years. Recently, I noticed that there were some bright yellow cauliflower pieces at the buffet and decided to give them a try. HOLY WOW.

A delicious curry pickle recipe! Quick and easy to make in the refrigerator featuring curried carrots and cauliflower!

The curry pickled cauliflower was SO good, and they reminded me of a recipe that I had noticed in Rebecca Lindamood’s Not Your Mama’s Canning Book.

She blogs over at Foodie with Family and is a total genius.

I whipped out my copy of the book and turned to page 57: Curried Pickled Cauliflower.

I used her recipe as a jumping off point, and adapted it to suit my needs.

Namely, that I wanted to make refrigerator pickles, I wanted to add some carrot, and I definitely didn’t need 5 whole pints of the pickles.

A quick and easy pickled cauliflower and carrots recipe!

Except, oops, I TOTALLY DO NEED 5 WHOLE PINTS.

These curry pickles are perfect for snacking and are completely addicting. I challenge you to keep a jar in the fridge for longer than two days.

In Rebecca’s book, she shares a recipe for using the pickles in her “Taste of India Basmati Rice Bowls”, which feature basmati rice (obviously), spinach, a quick cucumber-yogurt raita, chickpea tikka masala, pickled red onions, and plenty of curried cauliflower pickles.

I’d stick around to write more about this pickled curry cauliflower recipe, but I need to excuse myself so I can go make those rice bowls.

Here’s the Recipe!

A quick and easy refrigerator pickle recipe featuring curried carrots and cauliflower!

Curried Carrot and Cauliflower Pickles

A quick and easy refrigerator pickle recipe featuring curried carrots and cauliflower!

Yield: 3 pints, 24 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1 1/2 cups white vinegar
  • 1 cup apple cider vinegar
  • 1 1/4 cups white sugar
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon curry powder
  • 1 tablespoon kosher salt
  • 1/2 teaspoon whole black peppercorns
  • 1 head cauliflower, cut into small florets
  • 3 medium carrots, cut into small bite-sized pieces

Instructions

  1. Bring the vinegar, sugar, mustard seeds, curry powder, salt, and peppercorns to a boil in a large stockpot.
  2. Add the cauliflower and carrots and allow the liquid to return to a boil. Turn the heat down to medium-low and simmer until the vegetables are tender-crisp.
  3. Use a slotted spoon to transfer the vegetables into three pint-sized canning jars. Using a wide funnel, ladle the hot brine over the top of the vegetables, leaving about 1/4-inch of head space. Place the lids on top of the jars and fasten the rings to finger-tightness. Refrigerator for three days before using; use within three weeks.

Nutrition

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 54|Total Fat: 0g|Saturated Fat: 0g|Trans Fat: 0g|Unsaturated Fat: 0g|Cholesterol: 0mg|Sodium: 279mg|Carbohydrates: 12g|Fiber: 1g|Sugar: 11g|Protein: 1g|

Nutrition information has been auto-calculated for your convenience.

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A quick and easy refrigerator pickle recipe featuring curried carrots and cauliflower!

November 1, 2016 | Last Updated on September 2, 2020 by Linda

6 thoughts on “Curried Carrot and Cauliflower Pickles”

  1. I have never yet seen a pickle recipe that does not use water. I was shocked to see that you had two types of vinegar but no water which is usually about the same amount of vinegar. I’m curious if this was intentional or a typo?

    Reply
  2. I don’t know anything about canning….I have everything to make it. Can I just make it, stick it in a bowl with a lid and eat in within a week or so? Or a day ha ha

    Reply
  3. Carrots in the curried cauliflower pickles? BRILLIANT! Absolutely brilliant! The flavours have to meld so nicely and the carrots probably add a little fun colour punch to all that YELLOW! Hooray! And I’m so glad you liked the book. You are my PEOPLE! And for the record, everyone needs 5 pints of pickles. 😀

    Reply

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