MSG 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 more exciting. The brine comes together with apple cider vinegar, warm mustard seeds, black peppercorns, and a touch of turmeric — all real, whole ingredients you can actually pronounce. Store-bought pickled vegetables can be a minefield of hidden additives and flavor enhancers, so making your own at home puts you completely in control of what goes into the jar. The process is refreshingly simple: boil the brine, pour it over the packed florets and garlic, and let the fridge do the rest. A little fresh dill stirred in before serving adds a bright, herby finish that takes it over the top. Pile it onto grain bowls, serve it alongside grilled proteins, or snack on it straight from the jar — it holds its crunch beautifully and keeps things interesting all week long.
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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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