Hurry Curry Cauliflower

Directions

1. 1
   Heat the canola oil in a heavy skillet over medium heat.
2. 2
   Crush the cumin seed with the coriander seed and add to the pan.
3. 3
   Add the curry powder, ginger, and garlic to the pan.
4. 4
   Cook these spices, stirring until the oil colors and the spices are fragrant.
5. 5
   Add the cauliflower florets to the pan and toss to coat.
6. 6
   In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt.
7. 7
   Shake to combine.
8. 8
   Once the cauliflower is slightly tender, add it to a glass jar.
9. 9
   Pour the pickling liquid over the cauliflower, filling to the top of the jar.
10. 10
    Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.