Eosinophilic Esophagitis Friendly Quick Pickled Vegetables with Turmeric & Ginger
Bright, tangy, and loaded with color, these quick pickled vegetables are the kind of condiment that makes everything on your plate feel more exciting. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, sea salt, and warm spices like turmeric and freshly grated ginger — then gets poured over crisp cucumber, carrot, cauliflower, radish, and garlic. Managing eosinophilic esophagitis often means scrutinizing every label for trigger ingredients, and this recipe keeps things refreshingly straightforward with whole, recognizable produce and a short pantry list. There are no hidden additives, no store-bought preservatives, and no mystery ingredients to second-guess. The turmeric gives the brine a gorgeous golden hue while the ginger adds a gentle warmth that makes the vegetables feel anything but plain. After just 45 minutes at room temperature, the vegetables are lightly pickled and ready to eat — no long wait, no canning equipment required. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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