The City Magazine Since 1975

Pickled Cauliflower

Makes 2-3 Quarts
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  • 4 cups water
  • 2 cups high-quality white wine vinegar
  • 3 Tbs. salt
  • 1/2 Tbs. yellow curry powder
  • 3 whole cloves
  • 1 star anise
  • 3 garlic cloves
  • 1/2 large or 1 small head cauliflower, cut into florets
  • 1/4 red bell pepper, thinly sliced

Combine water, vinegar, salt, curry powder, cloves, star anise, and garlic in a large nonreactive pot (such as stainless steel) and bring to a boil. Add cauliflower and bell pepper and return to a boil. Remove from heat, allow to cool, and pour into storage containers. Refrigerate overnight before eating.