Almond Free Quick Pickled Cauliflower
Tangy, golden, and loaded with bold flavor, this quick-pickled cauliflower is the kind of condiment that makes everything on your plate taste more exciting. The brine comes together fast — apple cider vinegar, warm spices like turmeric and mustard seeds, a hit of garlic — and within about 30 minutes in the fridge, you've got crisp florets that are bright, punchy, and completely addictive. Store-bought pickled vegetables can be a minefield of mystery ingredients and shared processing lines, so making your own means you know exactly what's in the jar. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading anxiety involved. A handful of fresh dill stirred in just before serving adds a herby lift that takes the whole thing up a notch. Pile it onto grain bowls, serve it alongside grilled proteins, or just eat it straight from the jar — no judgment.
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Learn more →Ingredients
6 servings
- 1 small head cauliflower (about 1 lb), cut into small florets
- 1 cup apple cider vinegar
- 1 cup water
- 1 ½ tsp salt
- 1 tsp mustard seeds
- ½ tsp black peppercorns
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Pack the cauliflower florets and sliced garlic tightly into a clean 1-quart jar or airtight container.
- 2
Combine the apple cider vinegar, water, salt, mustard seeds, black peppercorns, turmeric, and red pepper flakes (if using) in a medium saucepan over medium-high heat, stirring until the salt dissolves. Bring to a full boil.
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