Fructose Free Quick Pickled Cauliflower
Tangy, golden, and satisfying with a satisfying crunch, this pickled cauliflower is the kind of condiment that makes everything on your plate taste more exciting. Cauliflower is a naturally low-fructose vegetable, and the brine here skips any sweeteners entirely — just vinegar, water, salt, and a lineup of bold spices that do all the heavy lifting. That means you get serious flavor without any of the sugary additions that make so many store-bought pickles off-limits. The turmeric gives the florets a gorgeous warm color, while mustard seeds and black peppercorns add a subtle, complex bite that builds as it sits. A little fresh dill stirred in just before serving brightens the whole jar. It comes together quickly on the stovetop and only needs about 30 minutes in the fridge before it's ready to eat — pile it onto grain bowls, serve it alongside grilled proteins, or snack straight from the jar.
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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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