Xanthan Gum Free Quick Pickled Cauliflower
Tangy, golden, and packed with bold flavor, this quick-pickled cauliflower is the kind of condiment that quietly steals the show on any plate. The brine comes together fast — apple cider vinegar, warm spices, garlic, and a hit of turmeric that gives the florets that gorgeous yellow glow. Everything here is naturally free of thickeners and stabilizers, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. Mustard seeds and black peppercorns add little pops of heat and complexity, while optional red pepper flakes and fresh dill let you dial the flavor up or down to your taste. The florets stay satisfyingly crisp even after the brine does its thing, which makes them perfect for piling onto grain bowls, tacos, cheese boards, or eating straight from the jar. A short rest in the fridge is all it takes before they're ready to serve, making this one of the most rewarding low-effort projects you can tackle on a weeknight.
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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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