Pescatarian Quick Pickled Cauliflower
Tangy, golden, and loaded with bold spice, 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, garlic, mustard seeds, turmeric, and a hit of black pepper — and the result is a jar of bright, crunchy florets that punch well above their weight. Because everything here is plant-based and naturally free of meat, it fits effortlessly into a pescatarian lifestyle without any ingredient swaps or substitutions needed. The turmeric gives the cauliflower a gorgeous yellow hue, while the optional red pepper flakes and fresh dill let you dial the flavor up or down to your liking. It only takes about 30 minutes in the fridge before it's ready to eat, so you're never far from a crisp, zesty bite. Pile it onto fish tacos, serve it alongside grilled salmon, or snack 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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