Versatile pickles a great accompaniment for many dishes!
Refrigerator pickles are a quick, easy way to capture the flavours of the season and enjoy them for months afterwards. I was excited to find some cauliflower in this month’s Farmers’ Feast challenge basket, courtesy of Linda’s Garden at the Ottawa Farmers’ Market and thought it was the perfect time to make a few jars of these versatile pickles. They have a fantastic flavour and make a great side dish for Indian food among other cuisines; I’ve discovered they’re also delicious chopped and scattered over hot rice.
- 1 small head cauliflower, cut in small florets (approximately 3 cups /750 mL)
- 1 teaspoon (5 mL) cumin seed
- 1 teaspoon (5 mL) coriander seed
- 1 teaspoon (5 mL) curry powder
- 1/2 teaspoon (2.5 mL) turmeric
- 1 inch (2.5 cm) piece fresh ginger, peeled and sliced
- 1 clove garlic, in 3 slices
- 1 cup (250 mL) water
- 3/4 cup (185 mL) rice wine vinegar*
- 3/4 cup (185 mL) cider vinegar*
- 1 tablespoon (15 mL) sugar
- 1 teaspoon (5 mL) coarse sea salt
*If it is more convenient you can use all rice or all cider vinegar.
- Pack cauliflower florets into three 1 cup (250 mL) pickling jars.
- In a medium saucepan, toast the cumin and coriander seeds over medium heat (2 – 3 minutes) until they are fragrant, shaking pan occasionally. Watch the pot carefully so the seeds don’t burn.
- Add the curry powder, turmeric, ginger and garlic to the pan and stir to combine.
- Cook for 1 minute then add the water, vinegars, sugar and salt. Stir and heat till almost boiling.
- Pour the brine over the cauliflower, being sure that the spice mixture goes into the jars and dividing the garlic and ginger slices among the three jars.
- Let cool on the counter until they reach room temperature, shaking jar occasionally to redistribute spices. Once cool, refrigerate immediately.
- These pickles will be ready to eat in 5 days and keep in the fridge for up to three months.
Makes 3 small jars.