Shellfish Free Quick Pickled Vegetables with Turmeric & Ginger
These vibrant pickled vegetables are a riot of color and bold flavor, layered with the warm earthiness of turmeric, the bright zing of fresh ginger, and just enough heat from cracked black pepper and optional red pepper flakes. Cucumber rounds, carrot coins, cauliflower florets, radishes, and sliced garlic all get packed into jars and bathed in a honey-sweetened apple cider vinegar brine that comes together in minutes on the stovetop. The whole process is completely plant-based and built from whole, recognizable ingredients — no mystery additives, no seafood-derived flavor enhancers, nothing to second-guess. That matters more than you might think, since pickled and fermented condiments can sometimes sneak in unexpected ingredients at the store. Here, every component is straightforward and easy to verify. After just 45 minutes at room temperature, the vegetables are lightly pickled and ready to eat — tangy, crunchy, and deeply satisfying as a snack, a side, or a topping for grain bowls and sandwiches.
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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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