Oats Free Quick Pickled Vegetables with Turmeric & Ginger
These vibrant pickled vegetables are a punchy, colorful addition to any meal — tangy from apple cider vinegar, warmly spiced with turmeric and fresh ginger, and just a little fiery if you opt in on the red pepper flakes. Cucumber rounds, carrot coins, cauliflower florets, radishes, and sliced garlic all come together in the jar for a mix that's as beautiful as it is bold. The golden brine is the real star here, pulling double duty as both a preserving liquid and a deeply flavorful marinade that works fast. Since every single ingredient is a whole food or pantry staple, there's absolutely nothing to second-guess for anyone avoiding grain-based additives or hidden fillers — no sneaky thickeners, no processed seasonings. You can have the jars packed and resting on your counter in under fifteen minutes, making this one of the easiest homemade condiments you'll ever tackle. Pile them onto grain bowls, tuck them into wraps, or serve them alongside grilled proteins for an instant upgrade that tastes like you put in way more effort than you did.
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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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