Lactose Free Quick Pickled Vegetables with Turmeric & Ginger
These vibrant, tangy pickles are the kind of thing you'll want to keep stocked in your fridge at all times — ready to brighten up grain bowls, tacos, sandwiches, or a simple cheese plate. The brine is built around apple cider vinegar, honey, and warm spices, so every jar is naturally free of any dairy ingredients without any substitutions or workarounds needed. Turmeric gives the vegetables a gorgeous golden hue while ginger and black pepper add a gentle, aromatic heat that makes the whole thing feel a little more special than your average pickle. Cucumber, carrots, cauliflower, radishes, and garlic all go into the jar together, and the variety of textures means there's something satisfying in every bite. The brine comes together in just one saucepan and gets poured hot over the packed vegetables, so the process is genuinely low-effort. After a short rest at room temperature and a chill in the fridge, you've got a crisp, punchy condiment that works with almost anything. It's the kind of recipe that looks impressive but asks very little of you.
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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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