Legume Free Quick Pickled Cauliflower
Tangy, golden, and just a little bit spicy, this pickled cauliflower is the kind of condiment that quietly steals the show on any plate. The brine comes together fast — apple cider vinegar, warm spices, garlic, and a hit of turmeric that gives the florets that gorgeous yellow glow. Because the ingredient list is built entirely around vegetables, aromatics, and pantry staples, there's nothing here to worry about for anyone avoiding legumes. Store-bought pickled vegetables can be surprisingly tricky, often processed alongside chickpeas or other pulse-based products, so making your own is a genuinely smart move. The whole process takes almost no active effort: pack the jar, pour the hot brine, and let the fridge do the rest. A little fresh dill stirred in at the end adds a bright, herby finish that takes it from simple to seriously good. Keep a jar on hand and you'll find yourself reaching for it on grain bowls, sandwiches, cheese boards, and pretty much everything else.
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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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