Hazelnut Free Quick Pickled Cauliflower
Tangy, golden, and loaded with bold brine flavor, 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, garlic, mustard seeds, turmeric, and a hit of black pepper — and within an hour you've got something that tastes like it's been sitting in a deli jar for days. Because everything here is made from scratch with whole, straightforward ingredients, you never have to second-guess a label or worry about hidden additives sneaking in. That golden turmeric color alone is enough to make people ask what's in the jar. Serve it alongside grain bowls, pile it onto sandwiches, or just snack on it straight from the fridge — it holds its crunch beautifully and gets even better as it sits. A little fresh dill stirred in before serving adds a bright, herby finish that takes the whole thing up a notch.
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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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