Crunchy Curried Cauliflower Pickles

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.

Quick refrigerator pickles are the perfect way to preserve fresh vegetables in season. These curried cauliflower pickles are crunchy and delicious!

Quick refrigerator pickles are the perfect way to preserve fresh vegetables in season. These curried cauliflower pickles are crunchy and delicious!


  • 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 water
  • 3/4 cup rice wine vinegar *
  • 3/4 cup cider vinegar *
  • 1 tablespoon sugar
  • 1 teaspoon 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.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Canning, Farmers' Feast, Ottawa Farmers' Market, pickles, Preserves, Quick Pickles, summer and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

12 Responses to Crunchy Curried Cauliflower Pickles

  1. Pingback: Marinated Goat Cheese with Pickled Blueberries | Constantly Cooking

  2. Pingback: Quick Pickled Turnips, Lebanese-style | Constantly Cooking

  3. Pingback: Paula Roy’s Favourite Foods – Episode 14 recipes | Constantly Cooking

  4. Pingback: Quick Thai-style shrimp or chicken curry | Constantly Cooking

  5. Pingback: Making the most of fall and winter vegetables | Constantly Cooking

  6. Pingback: Sweet and spicy crispy cauliflower nuggets | Constantly Cooking

  7. Pingback: Zesty pickled melon | Constantly Cooking

  8. Pingback: Quick pickled cucumbers and red onions with dill flowers | Constantly Cooking

  9. Pingback: Three cheers for quick pickles! | Constantly Cooking

  10. deeprootsathome says:

    Hello, Paula!
    I would like to ask permission to repost your ‘Classic Cream Puff’ article as a guest post from your interesting and informative site. The recipe reminds me exactly of cream puffs my mother made in the 50s.

    I write Deep Roots at Home as a healthy living, parenting and women’s blog.

    I would give the guest post a new title so it won’t mess with your SEO. I would also need a profile pic and short bio (which I could get from your site). I would link back to your home page and the original post.

    At present, I am getting between 16 to 20K per day, so in return you may get some extra traffic.

    Thank you so much for your time and consideration.


    • Paula Roy says:

      Hi Jacqueline, I would be pleased to have you share my recipe with your readers but would prefer that instead of you publishing the recipe in its entirety, you link to the recipe on my site. I would be glad to see you use a photo or two plus the intro to the recipe as a ‘teaser’ then invite readers to click to access the recipe on my site. Are you OK with this? I can email a bio and headshot to you if you agree. Thanks in advance.

  11. Pingback: Elevate your charcuterie game | Constantly Cooking

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.