Hurry Curry Cauliflower

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: American Pickle

Hurry Curry Cauliflower

Name: Hurry Curry Cauliflower
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M7DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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

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Level: Easy
Total: 7 days 25 min

Prep: 20 min
Inactive: 7 days
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 7 days 25 min

Prep: 20 min
Inactive: 7 days
Cook: 5 min

Yield: 4 servings

Ingredients

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

Directions

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.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

My Private Notes

Show: Good Eats

Episode: American Pickle

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