Artificial Food Coloring Free Ginger-Lime Quick-Pickled Vegetable Medley
That pop of color in the jar? It comes entirely from real food — red cabbage, carrot, turmeric, and a squeeze of fresh lime — not a single drop of synthetic dye. Store-bought pickled vegetables are a surprisingly common source of artificial colorants, often listed in tiny print on the label, so making your own is the easiest way to know exactly what you're eating. The brine here is bright and lively, built on apple cider vinegar, honey, and freshly grated ginger with a hit of lime zest that makes the whole thing smell incredible even before it hits the fridge. Daikon, carrot, cucumber, and red cabbage each bring their own crunch and natural pigment, and after a short rest in the hot brine they turn beautifully jewel-toned all on their own. The process is genuinely simple — salt the vegetables, simmer the brine, pour and chill — and the result is a tangy, gingery medley that works as a taco topping, a grain bowl addition, or just something to snack on straight from the container. A handful of fresh cilantro over the top before serving ties everything together with a little herby freshness.
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
For the vegetables
- 1 cup daikon radish, peeled and cut into thin matchsticks
- 1 cup carrot, peeled and cut into thin matchsticks
- 1 cup english cucumber, halved lengthwise and thinly sliced
- 1 cup red cabbage, very thinly sliced
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 2 tbsp honey
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp lime zest (from about 1 lime)
- 2 tbsp fresh lime juice
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the daikon, carrot, cucumber, and red cabbage in a large heatproof bowl. Sprinkle with the fine sea salt, toss well, and let stand for 10 minutes until the vegetables begin to release a little liquid.
- 2
While the vegetables rest, combine the apple cider vinegar, water, honey, grated ginger, lime zest, lime juice, and turmeric in a medium saucepan. Bring to a simmer over medium heat, stirring until the honey is fully dissolved, about 3–4 minutes. Remove from the heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!