Ingredients:

  • 1 lb cauliflower florets, cut into 1-inch pieces
  • 1/2 tsp turmeric powder
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 2 tbsp granulated sugar
  • 1 1/2 tsp pickling salt
  • 2 tsp yellow curry powder
  • 1 tsp coriander seeds, toasted
  • 1 tsp mustard seeds
  • 1 tsp red pepper flakes
  • 4 garlic cloves, peeled and quartered
  • 2 bay leaves

Instructions:

  1. Cut the cauliflower into uniform 1-inch bite-sized pieces. Toss the florets in a bowl with the turmeric powder until evenly coated, then distribute them into clean jars.
  2. Combine the vinegar, water, sugar, salt, curry powder, coriander seeds, mustard seeds, red pepper flakes, garlic, and bay leaves in a saucepan.
  3. Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally until sugar and salt are fully dissolved.
  4. Carefully pour the boiling brine over the cauliflower in the jars, leaving 1/2 inch of headspace. Press down with a clean utensil to remove air bubbles.
  5. Seal lids tightly and let jars sit at room temperature until cool, then refrigerate for at least 2 hours.