Hazelnut Free Quick Pickled Vegetables with Turmeric & Ginger
These vibrant pickled vegetables are a punchy, colorful addition to any meal — tangy from apple cider vinegar, gently sweet from honey, and warmed through with fresh ginger and ground turmeric. The golden brine is genuinely beautiful, and it does double duty by flavoring every single slice of cucumber, carrot, cauliflower, and radish it touches. For anyone navigating tree nut allergies, store-bought pickles and condiments can be a minefield of shared-facility warnings, but this recipe is built entirely from whole vegetables and pantry staples with zero ambiguity. You make the brine, you pour it over the veg, and you know exactly what's in the jar. The garlic slices mellow as they pickle and add a savory depth that makes these feel far more complex than the short prep time would suggest. They're ready to eat after just 45 minutes at room temperature, which means you can start a batch before dinner and have them on the table the same night. Pile them onto grain bowls, tuck them into sandwiches, or serve them alongside grilled proteins — they brighten up just about everything.
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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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