Curry Cauliflower Pickles

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 Head Cauliflower (about 2 lbs), cut into bite sized pieces
1 large Red Jalapeño (or bell pepper), sliced
8 c (1900 ml) Water
1 c (235 ml) White Vinegar
3 T Sugar
2 T Salt
2 T Soy Sauce
2 medium cloves Garlic, finely minced
1 T Curry Powder

Instructions:

Make pickling brine. In a large bowl, combine water, vinegar, sugar, salt, soy sauce, garlic, curry powder. Whisk until fully combined and to mix curry powder well into brine.

In jars, layer cauliflower and jalapenos to the top of the jars. Using a large measuring cup (or other easy pouring vessel) fill jars with pickling brine to cover the cauliflower and jalapenos.

Close lids on jars and refrigerate. Allow pickles to brine for 4-5 days for best flavor and texture.

From whiteonricecouple.com