Turmeric Pickled Cauliflower

Turmeric adds dramatic color and delightful flavor to this crunchy pickled cauliflower, a great addition to any meal.

Turmeric Pickled Cauliflower

Pickled cauliflower adds crunch and brightness to pretty much any savory dish -- this version uses turmeric to add a pop of color and flavor. Chop the florets and put them in a sandwich or a tuna or chicken salad, serve them with tacos or inside of a burrito, add them to a salad, put them on top of beans -- the options are endless. This is a great dish to keep in your fridge, ready to add extra flavor to everything! 

Spices used in this recipe

Turmeric, Ground
Peppercorns, Black
Salt, Kosher



  1. Rinse the cauliflower and break it into small florets, removing as much of the stem as possible.
  2. Combine the water, vinegar, turmeric, and salt in a medium saucepan and bring to a boil over medium-high heat.
  3. Wash a quart jar with soap and water and put two slices of lemon in the bottom, followed by the garlic and peppercorns.
  4. When brine comes to a boil, add the cauliflower and stir, trying to get as much of the cauliflower submerged in the brine as possible. Bring back up to a rolling boil.
  5. Turn off the heat, and put the cauliflower florets in the jar -- tongs are great for this. Pour the brine over the cauliflower, making sure that all of the florets are submerged, and top the jar with the rest of the lemon slices.
  6. Cap the jar and allow to sit on the countertop until cooled to room temperature. Store in the fridge.
  7. The pickles will be ready to eat in 24 hours, but if you can wait a day or two longer, they'll taste even better!

Makes 1 quart. Will keep in the fridge for about 1 month.

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