High Fructose Corn Syrup Free Ginger-Lime Quick-Pickled Vegetable Medley
Bright, tangy, and loaded with crunch, this quick-pickled medley brings together daikon, carrot, cucumber, and red cabbage in a brine that's as vibrant as it looks. The secret weapon is a combination of fresh ginger, lime zest, and a splash of lime juice that gives the whole thing a lively, aromatic kick you just don't get from store-bought pickles. Sweetening the brine with honey instead of processed syrups means you're in full control of what goes in — no hidden additives, no label anxiety, just clean and simple ingredients. A pinch of turmeric turns the brine a gorgeous golden hue that bleeds into the vegetables as they soak, making this as pretty as it is delicious. The salting step draws out excess moisture first, so the brine really penetrates and the vegetables stay satisfyingly crisp rather than soggy. It comes together with minimal effort and keeps in the fridge for up to five days, making it an easy go-to topping for grain bowls, tacos, sandwiches, or anything that needs a little brightness. Finish it with a scatter of fresh cilantro and you've got a condiment that genuinely earns its place at the table.
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!