Tangy Turmeric and Ginger Pickled Cauliflower

Here’s a flavorful and healthy Tangy Turmeric and Ginger Pickled Cauliflower recipe — a vibrant, gut-friendly snack or side dish packed with anti-inflammatory benefits from turmeric and ginger.

🥣 Tangy Turmeric and Ginger Pickled Cauliflower

🧂 Ingredients:

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 ½ cups white vinegar (or apple cider vinegar for a mellower tang)
• 1 ½ cups water
• 1 tbsp sea salt
• 2 tbsp honey or maple syrup (optional, for balance)
• 1 tbsp ground turmeric (or 1 inch fresh turmeric, sliced)
• 1 tbsp fresh ginger, thinly sliced or julienned
• 2–3 garlic cloves, peeled and lightly crushed
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• ½ tsp chili flakes (optional, for heat)

🥄 Instructions:

1. Prepare the Cauliflower
   Wash and cut the cauliflower into small florets. Pack them tightly into a clean, sterilized jar (quart-size works well).
2. Make the Brine
   In a saucepan, combine vinegar, water, salt, honey/maple syrup, turmeric, ginger, garlic, peppercorns, mustard seeds, and chili flakes (if using). Bring to a simmer and stir until the salt dissolves.
3. Pour Over Cauliflower
   Carefully pour the hot brine over the cauliflower florets in the jar, making sure all pieces are covered. Tap the jar to release air bubbles and top off with more liquid if needed.
4. Cool & Store
   Let the jar cool to room temperature. Seal with a lid and refrigerate.
5. Pickle Time
   Wait at least 24 hours, but for best flavor, allow 3–5 days before eating. It stays good for up to 2–3 weeks in the fridge.

🌿 Tips:

• Add sliced carrots or red onions for variety and color.
• Use fresh turmeric for even more depth, but be careful — it stains!
• This is a quick pickle, not a fermented one, so it stays crisp and bright.

Would you like a fermented version of this recipe too?