Vegetarian Quick Pickled Cauliflower
Tangy, golden, and just a little bit addictive, this pickled cauliflower is the kind of condiment that quietly steals the show on any plate. 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, complex flavor that tastes like it took way more effort than it did. That warm turmeric hue alone is enough to make you want to put it on everything. The florets stay satisfyingly crisp even after pickling, so you get that bright snap alongside the heat and tang of the brine. Fresh dill stirred in just before serving adds an herby lift that takes the whole thing up a notch. Keep a jar in the fridge and you'll find yourself reaching for it on grain bowls, tacos, cheese boards, and honestly just straight from the jar.
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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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