Chicken Free Quick Pickled Cauliflower
Tangy, golden, and just a little spicy if you want it to be, this pickled cauliflower is the kind of condiment that quietly steals the show on any plate. The brine comes together fast — apple cider vinegar, warm spices, garlic, and a hit of turmeric that gives the florets that gorgeous yellow glow. Everything goes into a single jar, and the whole process is straightforward enough to pull off on a weeknight without any fuss. Since it's built entirely from pantry staples and fresh produce, there's no need to scan labels for hidden animal proteins or worry about what's lurking in a store-bought version. The cauliflower stays satisfyingly crisp even after pickling, making it perfect for piling onto grain bowls, tacos, cheese boards, or eating straight from the jar with a fork. A handful of fresh dill stirred in at the end adds a bright, herby finish that takes it from good to genuinely craveable.
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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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