Beef Free Quick Pickled Cauliflower
Bright, tangy, and just a little bit funky, this pickled cauliflower is the kind of condiment that makes everything on the plate more exciting. The brine is built from apple cider vinegar, mustard seeds, black peppercorns, and ground turmeric, which gives the florets a gorgeous golden hue and a bold, complex flavor that tastes like it took way longer than it actually did. Sliced garlic gets packed right into the jar alongside the cauliflower, infusing every bite with a savory depth that keeps you reaching back in for more. A pinch of red pepper flakes and a handful of fresh dill round things out if you want a little heat or a herby finish. The whole process is completely plant-based and relies on nothing but pantry staples and fresh produce, so there's zero guesswork about what's actually in the jar. It's ready to eat in under an hour and keeps beautifully in the fridge, making it an ideal topping for grain bowls, tacos, sandwiches, or a simple cheese board.
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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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