Chestnut Free Ginger-Lime Quick-Pickled Vegetable Medley
Bright, tangy, and loaded with crunch, this quick-pickled medley is the kind of vibrant side dish that makes everything on the plate look and taste more exciting. Daikon, carrot, cucumber, and red cabbage come together in a ginger-lime brine that's lively without being overpowering — the turmeric gives it a gorgeous golden hue, and the apple cider vinegar keeps things refreshingly sharp. The whole process is straightforward: salt the vegetables, simmer the brine, pour, and chill. No specialty equipment, no obscure ingredients, and absolutely no tree nuts or nut-based products anywhere in the mix, so it's a genuinely worry-free prep from start to finish. It's the perfect companion for grain bowls, tacos, grilled proteins, or even just scooped straight from the jar as a snack. The flavors deepen as it sits, so making it ahead is actually encouraged — and it keeps beautifully in the fridge for up to five days.
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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.
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