Low Iodine Quick Pickled Cauliflower
Tangy, golden, and loaded with crunch, this quick-pickled cauliflower is the kind of condiment that makes everything on your plate more exciting. A hot brine of apple cider vinegar, mustard seeds, turmeric, and black peppercorns transforms simple florets into something bold and bright in under an hour. For anyone navigating a low-iodine eating plan, finding flavorful ready-made pickles and condiments at the store can be genuinely tricky — many contain additives or iodized salt that quietly push you off track. Here, you control every ingredient, and the salt used is a straightforward measured amount with no iodized additives hiding in the mix. The garlic softens just enough in the brine to add depth without overpowering, and a handful of fresh dill stirred in at the end gives it a bright, herbaceous finish. Pile it onto grain bowls, serve it alongside roasted vegetables, or snack on it straight from the jar — it holds up beautifully in the fridge and only gets better as it sits.
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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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