Eggless Quick Pickled Cauliflower
Tangy, golden, and loaded with bold flavor, this pickled cauliflower is the kind of condiment that quietly steals the show on any plate. The brine comes together fast — apple cider vinegar, garlic, mustard seeds, turmeric, and a hit of black pepper — and the whole thing is naturally free of eggs at every step, no substitutions needed. That golden hue from the turmeric makes it look like something you'd pay too much for at a specialty grocery store, but it's shockingly simple to pull off at home. You pack the florets into a jar, pour over the hot brine, and let the fridge do the rest. The cauliflower stays satisfyingly crisp while soaking up all that punchy, aromatic flavor. A little fresh dill stirred in before serving takes it over the top. Pile it onto grain bowls, serve it alongside roasted meats, or snack straight from the jar — no judgment here.
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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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