Peanut Free Quick Pickled Cauliflower
Tangy, golden, and packed with bold flavor, this quick-pickled cauliflower is the kind of condiment that quietly steals the show on any plate. The brine comes together fast — apple cider vinegar, mustard seeds, turmeric, and a hint of garlic — and the result is a vibrant, slightly spicy jar of crunch that's ready to eat in under an hour. It's a fantastic way to use up a head of cauliflower before it goes soft, and the turmeric gives the florets that gorgeous yellow hue that makes everything look more appetizing. Store-bought pickled vegetables can be a minefield of shared facilities and ambiguous labeling, so making your own at home puts you completely in control of every single ingredient. Fresh dill stirred in just before serving adds a bright, herby lift that takes it over the top. Pile it onto grain bowls, serve it alongside grilled proteins, or just eat it straight from the jar — no judgment here.
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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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