Barley Free Quick Pickled Cauliflower
Tangy, golden, and just a little spicy, this pickled cauliflower is the kind of condiment that makes everything on the plate more exciting. The brine comes together fast — apple cider vinegar, turmeric, mustard seeds, and garlic hit the stovetop and transform humble florets into something genuinely craveable. For anyone navigating grain sensitivities, store-bought pickles and condiments can be a minefield of unexpected additives, but this recipe keeps things refreshingly straightforward with nothing but whole spices, vinegar, and fresh vegetables. The turmeric gives the cauliflower a gorgeous yellow hue, while the peppercorns and optional red pepper flakes add a gentle kick that builds with every bite. A short 30-minute rest in the fridge is all it takes before the florets are lightly pickled but still satisfyingly crisp. Pile them onto grain bowls, tuck them into wraps, or serve alongside grilled proteins — they punch well above their weight as a quick homemade condiment.
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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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