Latex Free Quick Pickled Cauliflower
Tangy, golden, and just a little bit spicy, this pickled cauliflower is the kind of condiment that makes everything on your plate taste more exciting. The brine comes together fast — apple cider vinegar, warm spices, garlic, and a hit of turmeric that gives the florets that gorgeous yellow glow. For anyone navigating a latex sensitivity, cauliflower is a safe and satisfying choice, and every ingredient in this recipe is straightforward and easy to verify. There are no hidden additives or mystery preservatives here, just a clean, simple brine you make yourself on the stovetop. The whole process takes almost no time, and after just 30 minutes in the fridge the cauliflower is crisp, bright, and ready to eat. Pile it onto grain bowls, tuck it into wraps, or serve it alongside grilled proteins as a punchy little side. Fresh dill stirred in right before serving takes it completely 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)
Can be omittedfresh dill
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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