Pistachio Free Quick Pickled Cauliflower
Tangy, golden, and packed with bold flavor, this quick-pickled cauliflower is the kind of condiment that makes everything on your plate more exciting. A hot brine of apple cider vinegar, mustard seeds, black peppercorns, and turmeric transforms simple florets into something bright and craveable in under an hour. The turmeric gives the cauliflower a gorgeous golden hue while adding a subtle earthiness that plays beautifully against the sharp vinegar. Garlic slices and optional red pepper flakes bring a little heat and depth, and a handful of fresh dill stirred in at the end keeps things feeling fresh and vibrant. The whole process is completely straightforward — pack a jar, pour over the boiling brine, and let the fridge do the rest. It's a fantastic topping for grain bowls, tacos, sandwiches, or a charcuterie spread, and every ingredient is naturally free from tree nut concerns, so there's no label-scanning required.
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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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