Gluten Free Quick Pickled Cauliflower
Tangy, golden, and loaded with bold flavor, this quick-pickled cauliflower is the kind of condiment that makes everything on your plate taste more exciting. The brine comes together in minutes — apple cider vinegar, turmeric, mustard seeds, and garlic create a punchy, aromatic liquid that transforms plain florets into something seriously craveable. Because the ingredient list is naturally free of wheat and gluten-containing grains, there's no need to swap anything out or second-guess a single step. Store-bought pickled vegetables can be a minefield of hidden additives, but making your own at home means you know exactly what's in the jar. The cauliflower stays satisfyingly crisp after just 30 minutes in the fridge, so you're not waiting days to dig in. Tuck it alongside grilled proteins, pile it onto grain bowls, or snack straight from the jar — it's that versatile. Fresh dill stirred in right before serving adds a bright, herby finish that takes the whole thing over the top.
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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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