Gluten Free Quick Pickled Vegetables with Turmeric & Ginger
These vibrant pickled vegetables are a punchy, colorful addition to any meal — tangy from apple cider vinegar, subtly sweet from honey, and warmed through with fresh ginger and ground turmeric. The golden brine is genuinely beautiful, and it does double duty as both a flavor bomb and a natural preservative. Cucumber rounds, carrot coins, cauliflower florets, radishes, and sliced garlic all get their moment to shine, soaking up that spiced brine until perfectly crisp and bright. Because the entire recipe relies on whole vegetables and a from-scratch brine, there's no need to scrutinize labels for hidden gluten — every single ingredient here is naturally safe. Vinegar-based pickles can sometimes sneak in malt vinegar or other grain-derived additives in store-bought versions, so making your own is genuinely the smarter move. The process is straightforward: simmer, pour, wait, and refrigerate — no canning experience required. Pile them onto grain bowls, tuck them into lettuce wraps, or serve them alongside grilled proteins for an instant upgrade.
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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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