Cinnamon Free Quick Pickled Vegetables with Turmeric & Ginger
Tangy, vibrant, and loaded with crunch, these quick pickled vegetables are the kind of condiment that makes everything on your plate taste more exciting. The brine gets its golden hue and warm depth from ground turmeric and freshly grated ginger — no cinnamon, no warm spice blends that can sneak into so many store-bought pickles and cause real frustration for people who need to avoid it. Apple cider vinegar and a touch of honey keep things bright and just barely sweet, while black pepper and optional red pepper flakes add a gentle kick that keeps you coming back for more. Cucumber rounds, carrot coins, cauliflower florets, radishes, and sliced garlic all go into the jar together, so you get a gorgeous mix of textures and colors in every scoop. The whole process is straightforward — simmer the brine, pour it over the packed vegetables, and let the jars do the work. After a short rest at room temperature and a chill in the fridge, you have a crisp, punchy pickle that's perfect alongside grain bowls, sandwiches, tacos, or anything that needs a little lift.
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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)
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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