Breastfeeding Friendly Quick Pickled Cauliflower
Crunchy, tangy, and packed with flavor, this quick-pickled cauliflower is the kind of fridge staple that makes every meal feel a little more exciting. The golden turmeric brine gives the florets a gorgeous color while mustard seeds and black peppercorns add subtle warmth and depth. Apple cider vinegar is the star of the pickling liquid here — it's a gentler, less harsh option than distilled white vinegar, which is a nice bonus when you're being mindful about what you're putting into your body. Garlic and optional fresh dill round out the flavor without any heavy spices or additives that might give you pause. The whole process is refreshingly simple: pack the jar, pour over the hot brine, and let the fridge do the rest. Keep a jar on hand and you'll find yourself reaching for it on grain bowls, alongside sandwiches, or straight from the jar as a crisp, satisfying snack.
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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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