Coconut 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 on the stovetop — apple cider vinegar, warm spices, garlic, and a hit of turmeric that gives the florets that gorgeous yellow glow. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden coconut derivatives that sometimes sneak into store-bought pickles or spice blends. The cauliflower stays satisfyingly crisp even after pickling, making it perfect piled onto grain bowls, tacos, charcuterie boards, or eaten straight from the jar. A handful of fresh dill stirred in at the end adds a bright, herby finish that takes the whole thing up a notch. Best of all, it's ready to eat in under an hour — no canning equipment, no fuss, just a jar and a little patience.
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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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