Curry Pickled Cauliflower Recipe by Andrea Kristin
We are excited to welcome Andrea Kristin, the bestselling author of Fresh Grown: Essential Guide to Use, Store, and Make the Most of Your Vegetables, to Mixed Media Magazine. Andrea’s book has quickly become a must-have for anyone passionate about gardening, cooking, and sustainable living. Today, she’s sharing one of her favorite recipes from Fresh Grown, offering a glimpse into the practical and creative ways you can make the most of your garden’s harvest.
Check out Andrea’s delicious and insightful approach to fresh, homegrown food.
This brightly coloured pickle is one of my favourite recipes from my new book Fresh Grown: How to Use, Store, and Make the Most of Your Vegetables. These tasty cauliflower preserves are vibrant and eye-catching while being flavourful morsels you can enjoy all year round. Try them for yourself below!
Hello! I’m Andrea Kristin – a passionate author, farmer, and food lover living in beautiful Alberta, Canada. Alongside my husband and our children, we’ve created our own little prairie paradise, Grey Arrow Farm (@greyarrowfarm). Here, we pour our hearts into running a certified organic vegetable farm, growing over 50 types of vegetables and herbs on 2.5 acres of cultivated land and feeding our community through our thriving CSA (veggie box subscription) program.
Running a large market garden and feeding our lively family of 7 has turned me into a vegetable enthusiast. Over the years, I’ve gathered a treasure trove of knowledge and experience about cooking, storing, and preserving all the wonderful bounty from your garden, and I’m thrilled to share it all with you in my new book, Fresh Grown: How to Use, Store, and Make the Most of Your Vegetables.
Do you ever struggle to use all those vegetables? Looking for ways to lower your food waste, save your dollars, enjoy your vegetables to the max, or make your produce last throughout the year? This book is for you! A feast for the eyes and the soul, the book is filled with stunning images and practical tips straight from the farm. It’s packed with everything you need to make the most of your veggies – including which parts of each plant are edible, how to use them, what to do with your excess, and recipe inspiration that will transform your meals.
I can’t wait for you to dive in and discover all the delicious possibilities!
Here’s a little taste:
Curry Pickled Cauliflower Recipe
Makes 4 pint jars (2 quart jars)
8-10 cups cauliflower florets, trimmed to fit jar size
2 tsp curry powder
1 tsp turmeric
½ tsp red pepper flakes (optional), for spice
Brine:
2 ½ cup white vinegar (at least 5% acidity)
2 ½ cup water
¼ cup pickling salt
Instructions:
- Cut and trim cauliflower florets to fit in your jars.
- In each jar, add ½ tsp curry powder, ¼ tsp turmeric, and a pinch of red pepper
flakes - Combine brine ingredients (vinegar, salt, and water) in a saucepan and bring to a
boil. - Meanwhile, pack the cauliflower florets into jars, leaving ½” headspace.
- Pour boiling brine over cauliflower, filling jars to ½” headspace. Remove air
bubbles with a chopstick or butter knife. Tightly attach seals and lids. - Process the jars in a boiling water bath for 10 minutes. (Allow them to sit for 3
weeks for best flavour!) - Store sealed jars in a cupboard or pantry. Once a jar is opened, store it in the
refrigerator for up to 4 weeks.
These pickles can be enjoyed on their own as a tasty snack, as a colourful addition to a charcuterie board, or as a tangy, delicious topper to your rice or grain bowls. You can find more veggie deliciousness in the book!
GET A COPY OF ANDREA’S HIT BOOK “FRESH GROWN” ON AMAZON.
You can also follow her on Instagram @GreyArrowFarm
Or read her blog https://hereinthemidst.com/
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