Citrus Free Quick Pickled Cauliflower
Tangy, golden, and packed with bold flavor, this pickled cauliflower is the kind of condiment that quietly steals the show on any plate. So many store-bought pickles sneak in citrus juice or citric acid as a preservative, making label-reading a frustrating chore — this brine skips all of that entirely. Apple cider vinegar does all the heavy lifting here, delivering that bright, punchy acidity without a drop of lemon or lime in sight. Mustard seeds, black peppercorns, turmeric, and garlic come together in a hot brine that transforms humble cauliflower florets into something genuinely crave-worthy. The florets stay satisfyingly crisp, and a handful of fresh dill stirred in at the end adds a cool, herby finish if you're into it. This is the kind of recipe you'll want to keep on rotation — it comes together fast, lives happily in the fridge, and makes everything from grain bowls to sandwiches taste a little more exciting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!