Capsaicin Free Quick Pickled Vegetables with Turmeric & Ginger
These quick pickled vegetables are bright, tangy, and packed with flavor from a golden brine built on apple cider vinegar, honey, fresh ginger, and turmeric. Cucumber rounds, carrot coins, cauliflower florets, radishes, and sliced garlic all get a turn in the jar, soaking up that warm, aromatic liquid until they're perfectly crisp and lightly pickled. The recipe calls for skipping the red pepper flakes — or simply leaving them out — so the heat stays completely out of the picture while the ginger and black pepper still deliver plenty of complexity. Store-bought pickles can be a minefield when it comes to hidden spice blends, but making your own brine from scratch means you control every single ingredient. The whole process comes together in under an hour, with just a quick simmer on the stove and a rest in the jar before everything heads into the fridge. These are fantastic alongside grain bowls, tucked into sandwiches, or served as a snappy little side that makes any plate feel more alive.
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Learn more →Ingredients
6 servings
For the brine
- 1 cup apple cider vinegar
- 1 cup water
- 2 tbsp honey
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp freshly grated ginger
- ½ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For the vegetables
- 1 medium english cucumber, thinly sliced into rounds
- 2 medium carrots, peeled and cut into thin coins or matchsticks
- 1 cup cauliflower florets, cut into small bite-sized pieces
- 4 radishes, thinly sliced
- 3 garlic cloves, thinly sliced
Instructions
- 1
Prepare the vegetables: slice the cucumber into thin rounds, cut the carrots into thin coins or matchsticks, break the cauliflower into small bite-sized florets, thinly slice the radishes, and thinly slice the garlic. Pack the vegetables snugly into two clean pint-sized mason jars (or one quart jar), distributing them evenly.
- 2
Combine the apple cider vinegar, water, honey, sea salt, turmeric, grated ginger, black pepper, and red pepper flakes (if using) in a medium saucepan. Bring to a simmer over medium heat, stirring until the honey and salt are fully dissolved, about 3–4 minutes.
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