Celery Free Quick Pickled Cauliflower
Tangy, golden, and just a little bit funky in the best way, these pickled cauliflower florets are 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 turmeric, giving each bite a bright, complex punch with a gorgeous yellow hue. Garlic slices soak right into the jar alongside the cauliflower, adding a mellow savory depth that balances the acidity perfectly. Optional red pepper flakes and fresh dill let you dial the flavor up or down depending on your mood. Many store-bought pickled vegetables sneak in celery seed or celery-based brine blends, so making your own from scratch is the cleanest way to keep things safe without sacrificing any of that bold, briny character. The whole process is surprisingly hands-off — a quick boil, a pour, and the fridge does the rest. Pile them onto grain bowls, tuck them into sandwiches, or just snack straight from the jar.
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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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