Macadamia 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. Apple cider vinegar and a warm brine of mustard seeds, turmeric, black peppercorns, and garlic transform humble florets into something bright and boldly flavored in under an hour. The turmeric gives everything a gorgeous golden hue, while the optional red pepper flakes add a gentle kick that keeps you coming back for another bite. Fresh dill stirred in right before serving lifts the whole jar with an herby finish that feels almost fancy for something this easy. There are no tree nuts anywhere near this recipe — just pantry staples and fresh produce — so it's a completely worry-free make-ahead option for snacking, grain bowls, tacos, or cheese boards. The florets stay satisfyingly crisp even after pickling, which makes them endlessly versatile. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!