Seed Oil Free Quick Pickled Cauliflower
Tangy, golden, and just a little spicy, this pickled cauliflower is the kind of condiment that makes everything on your plate more interesting. The brine is built from apple cider vinegar, warm spices, and garlic — nothing processed, nothing hidden, just clean pantry staples that come together in minutes. For anyone avoiding industrially processed cooking oils, store-bought pickles and condiments can be a minefield of sneaky additives, but this recipe sidesteps all of that entirely. Mustard seeds, black peppercorns, and turmeric give the brine real depth and that gorgeous yellow hue without relying on anything refined. A quick pour of hot brine over tightly packed florets is all it takes, and after just 30 minutes in the fridge you've got crisp, punchy cauliflower ready to pile onto grain bowls, tacos, cheese boards, or eat straight from the jar. Fresh dill stirred in at the end adds a bright herby finish that takes it from good to genuinely craveable.
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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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