Pickled Curried Cauliflower and Carrots

Yields: 2 jars



  1. Add vinegars, sugar, peppercorns, curry powder, mustard seeds, and salt to pot and bring to a boil.
  2. Add cauliflower and carrots to pot and again bring to a boil. Cook until desired softness. (I like mine a bit crispy.)
  3. Use slotted spoon to transfer veggies to jars, then funnel in brine until full.
  4. Let jar cool and transfer to fridge. These will last 3 weeks without the canning process.