Thai Red Pickled Cauliflower
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2 tsp. Thai Red Curry Spice Blend
1 tsp. Shallots - Chopped
¾ cup water
2 ½ cups cauliflower florets
SPLIT cauliflower between 2 (pint) mason jars that have been thoroughly cleaned.
CAREFULLY pour boiling pickling liquid slowly into jars, stopping briefly at ¼ full point to allow jar to acclimate to boiling liquid.
FILL jars, covering contents completely, but leaving about ¼ inch space from the top.
COOL completely on counter, then affix jar lids and refrigerate at least 3-4 hrs before serving.
STORE up to 1 week in the refrigerator.
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