Anti Inflammatory Quick Pickled Cauliflower
Tangy, crunchy, and loaded with golden color from ground turmeric, this pickled cauliflower is the kind of condiment that makes everything on your plate more exciting. Turmeric is one of the most well-studied anti-inflammatory ingredients around, and pairing it with apple cider vinegar and garlic means every jar is quietly doing a lot of good work. The brine comes together fast — just a quick boil on the stovetop — and the cauliflower is ready to eat in under an hour, though it gets even better after a night in the fridge. Mustard seeds and black peppercorns add a gentle, complex heat, while optional red pepper flakes and fresh dill let you dial the flavor up or down depending on your mood. Pile it onto grain bowls, tuck it into wraps, or serve it straight from the jar as a snack — it holds its crunch beautifully and keeps well in the refrigerator. Store-bought pickled vegetables often sneak in additives or refined sugars, so making your own means you know exactly what's going into the brine. This is one of those small-effort, big-reward recipes that earns a permanent spot in your weekly rotation.
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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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