INDIAN CAULIFLOWER

Cauliflower is a favorite Indian vegetable. This crisp, tart, and spicy pickle pays homage to its popularity with a combination that includes chiles, ginger, turmeric, and mustard seeds. Try it with grilled lamb chops and warmed naan flatbread.

PREP: 1 HOUR PROCESS: 15 MINUTES MAKES: 7 PINTS

2 medium heads cauliflower
1 medium carrot, thinly bias-sliced
1 medium onion, cut into thin wedges
2 fresh serrano chile peppers, sliced (see tip)
2 tablespoons olive oil
8 cloves garlic, sliced
1 tablespoon grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons cumin seeds
1 teaspoon mustard seeds
4½ cups white vinegar
4½ cups water
4 teaspoons pickling salt

1. Chop enough cauliflower to make 12 cups small florets. In an extra-large bowl combine cauliflower, carrot, onion, serrano peppers, olive oil, garlic, ginger, turmeric, cumin seeds, and mustard seeds. Toss well to combine.

2. Pack cauliflower mixture into hot sterilized pint canning jars, leaving a ½-inch headspace. In a 4-quart pot bring vinegar, the water, and salt to boiling. Pour hot vinegar mixture over vegetables in jars, maintaining the ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER ¼ CUP: 21 cal., 1 g fat (0 g sat. fat), 0 mg chol., 194 mg sodium, 2 g carb., 1 g fiber, 1 g pro.

CREATING A PANTRY

Once your jars are processed and cooled, you’ll need to find a suitable storage spot. A dry, dark, cool basement lined with shelves is ideal. If you don’t have that, look for that environment somewhere in your home.