Shellfish Free Quick Pickled Cauliflower
Tangy, golden, and loaded with bold brine flavor, this pickled cauliflower is the kind of condiment that quietly steals the show on any plate. Apple cider vinegar, mustard seeds, black peppercorns, and a warm hit of turmeric come together in a quick stovetop brine that transforms plain florets into something seriously craveable. The whole process is refreshingly straightforward — pack the jar, pour the hot brine, and let the fridge do the rest. Because every ingredient here is simple and plant-based, there's zero guesswork about hidden seafood derivatives that sometimes sneak into store-bought pickles and brines. A little fresh dill stirred in at the end adds a bright, herby finish that makes these feel almost fancy. Pile them onto grain bowls, tuck them into sandwiches, or just eat them straight from the jar — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!