Walnut Free Ginger-Lime Quick-Pickled Vegetable Medley
Bright, tangy, and almost too pretty to eat, this quick-pickled medley brings together daikon, carrot, cucumber, and red cabbage in a brine that's anything but ordinary. Fresh ginger and lime zest give it a zippy, aromatic kick, while a touch of honey rounds out the acidity and ground turmeric turns the whole jar a gorgeous golden hue. The process is refreshingly simple — salt the vegetables, simmer the brine, pour and wait — and within an hour you've got something that tastes like it came from a specialty deli counter. Store-bought pickles can be a minefield of unexpected add-ins, so making your own means you know exactly what's in the jar. This medley is endlessly versatile: pile it onto tacos, tuck it into grain bowls, serve it alongside grilled proteins, or just eat it straight from the bowl with a fork. It keeps well in the fridge for up to five days, so a single batch can brighten up meals all week long.
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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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