Pecan Free Quick Pickled Cauliflower
Tangy, golden, and loaded with bold brine flavor, this pickled cauliflower is the kind of condiment that makes everything on your plate more exciting. Apple cider vinegar, mustard seeds, black peppercorns, and turmeric come together in a quick hot brine that transforms humble florets into something genuinely craveable. The whole process is refreshingly straightforward — pack the jar, pour the brine, and let the fridge do the rest. Every ingredient here is naturally free of tree nuts, so there's no label-scanning or cross-contamination stress to worry about. A hit of garlic and optional red pepper flakes give it a little edge, while fresh dill adds a bright, herby finish if you're feeling fancy. Pile it onto grain bowls, tuck it into sandwiches, or serve it alongside grilled meats as a punchy, crisp 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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