Mushroom 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 fast on the stovetop — apple cider vinegar, turmeric, mustard seeds, and garlic — and the whole thing is ready to eat in under an hour. Every ingredient here is straightforward and plant-based, so there's no second-guessing labels or worrying about hidden fungi lurking in a spice blend or pre-made pickling mix. The turmeric gives the florets a gorgeous yellow hue while the mustard seeds and peppercorns add a subtle pop of heat and complexity. A pinch of red pepper flakes and a handful of fresh dill take it over the top if you're feeling bold. Pile it onto grain bowls, tuck it into sandwiches, or serve it alongside grilled proteins as a bright, crunchy counterpoint. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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