MSG Free Quick Pickled Vegetables with Turmeric & Ginger
These vibrant pickled vegetables are a crunchy, tangy addition to grain bowls, tacos, charcuterie boards, or honestly just eaten straight from the jar. The golden brine gets its gorgeous color from ground turmeric and freshly grated ginger, which also bring a warm, slightly spicy depth that makes this feel like so much more than a basic pickle. Apple cider vinegar and honey strike a perfect sweet-tart balance, while sea salt and black pepper round everything out — no flavor packets, no additives, no hidden extras. Store-bought pickles can be a minefield of preservatives and flavor enhancers, so making your own from scratch is the cleanest way to get that satisfying brine-y crunch. The process is genuinely simple: simmer the brine, pour it over your packed jars of cucumber, carrot, cauliflower, radish, and garlic, and let time do the work. After just 45 minutes at room temperature, you've got lightly pickled vegetables ready to brighten up any plate. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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