Pork Free Quick Pickled Cauliflower
Tangy, golden, and just a little spicy, this quick-pickled cauliflower is the kind of condiment that makes everything on your plate taste more exciting. The brine comes together fast on the stovetop — apple cider vinegar, garlic, mustard seeds, turmeric, and a pinch of red pepper flakes — and within an hour you've got something that tastes like it's been sitting in a deli jar for days. Turmeric gives the florets that gorgeous yellow hue while adding a subtle earthiness that plays beautifully against the sharp vinegar. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or second-guess what's in the jar. Toss in the fresh dill right before serving for a bright, herby finish 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. It's the kind of simple, bold recipe you'll find yourself making on repeat.
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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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