Cashew Free Quick Pickled Cauliflower
Tangy, golden, and loaded with bold flavor, this pickled cauliflower is the kind of condiment that quietly steals the show on any plate. The brine comes together fast — apple cider vinegar, garlic, mustard seeds, turmeric, and a hint of heat from red pepper flakes — and the whole thing is ready to eat in under an hour. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your jar. The turmeric gives the florets a gorgeous golden hue while the mustard seeds and peppercorns add little pops of spice that make each bite genuinely interesting. A handful of fresh dill stirred in just before serving takes it from pantry staple to something that feels a little special. Pile it onto grain bowls, tuck it into sandwiches, or serve it alongside grilled proteins — it holds up beautifully in the fridge and only gets better as it sits.
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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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