Original recipe from Quick Pickles: Easy Recipes with Big Flavor
This is a strong Indian quick pickle. It is not intended for canning.
Ingredients
1 head of cauliflower, broken or split into quite small florets (about 4 cups)
1/3 cup distilled white vinegar
2/3 cup vegetable oil
2 white onions, peeled and cut into very thin slices
2 tsp fenugreek seed, toasted (optional)
2 Tbsp minced garlic
2 Tbsp peeled, minced fresh ginger
1/4 cup pineapple juice
1/4 cup maple syrup
3/4 cup dark raisins
2 Tbsp prepared curry powder
1/2 tsp cayenne pepper, or more to taste
Salt and pepper to taste
Preparation
- In a large bowl, combine the cauliflower florets with vinegar and set aside
- In a large saute pan, heat 3 Tbsp of oil over medium hear until hot
- Add onions and saute, stir frequently, until dark brown (10-12 minutes)
- push onions to one side of pan, add remaining oil (approx. 7 Tbsp), fenugreek, garlic, and ginger. Stir frequently for 1 minute
- Add the reserved florets and vinegar along with pineapple juice, maple syrup, raisins, curry powder, and cayenne pepper. Continue to saute for another 5 minutes incorporating the onions from the side of the pan a little at time as you go
- Season to taste with salt and pepper
Notes
Black currant juice was substituted for the pineapple juice. Fenugreek powder can added instead of fenugreek seed.
Yield: about 4 cups