Sesame 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 exciting. The brine comes together fast — apple cider vinegar, garlic, mustard seeds, turmeric, and a pinch of red pepper flakes — and the result is a jar packed with bold, layered flavor. Many store-bought pickles and condiments sneak in sesame oil or are processed on shared lines, so making your own from scratch is the cleanest way to keep things safe without sacrificing taste. Every ingredient here is straightforward and easy to verify, which means you can stock your fridge with confidence. The cauliflower stays satisfyingly crisp even after pickling, and a handful of fresh dill stirred in at the end adds a bright, herby finish. Pile it onto grain bowls, serve it alongside grilled proteins, or just eat it straight from the jar — no judgment.
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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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