Citrus Free Quick Pickled Vegetables with Turmeric & Ginger
These vibrant pickled vegetables are a crunchy, tangy addition to grain bowls, sandwiches, charcuterie boards, or honestly just eaten straight from the jar. The brine gets its brightness entirely from apple cider vinegar rather than lemon or lime juice, which makes it a smart go-to when you need bold acidity without any citrus in the mix. Ground turmeric gives everything a gorgeous golden hue, while freshly grated ginger and cracked black pepper layer in warmth that store-bought pickles rarely deliver. Cucumber, carrots, cauliflower, radishes, and garlic all bring different textures to the jar, so every bite feels a little different. The honey rounds out the sharpness of the vinegar just enough to keep the brine balanced and slightly sweet. Best of all, the whole process comes together on the stovetop in minutes — no canning experience required, just a couple of mason jars and a little patience while they cool.
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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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