Cinnamon Free Quick Pickled Cauliflower
Tangy, golden, and loaded with bold brine flavor, this pickled cauliflower is the kind of condiment that quietly steals the show on any plate. The brine gets its gorgeous color from ground turmeric and its gentle heat from mustard seeds and black peppercorns — no warm spices like cinnamon anywhere in sight, which can be surprisingly hard to avoid in store-bought pickles and spice blends. Apple cider vinegar brings a mellow acidity that lets the cauliflower stay crisp and fresh-tasting rather than sharp or overwhelming. Sliced garlic soaks into every floret, and a handful of fresh dill stirred in just before serving adds a bright, herby finish. The whole process is straightforward — pack the jar, boil the brine, pour, and wait — making this an easy win even on a busy weeknight. It's ready to eat in under an hour and keeps beautifully in the fridge, so you can pile it onto grain bowls, sandwiches, or a cheese board whenever the craving hits.
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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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