Walnut Free Quick Pickled Vegetables with Turmeric & Ginger
These vibrant pickled vegetables are a riot of color and bold flavor, with golden turmeric, fresh ginger, and a touch of honey giving the brine a warmth that's hard to resist. Crisp cucumber rounds, tender carrot coins, crunchy cauliflower, and peppery radishes all soak up that tangy, spiced liquid in a way that makes every bite feel bright and alive. The garlic slices mellow beautifully in the brine, adding a subtle savory depth that ties everything together. For anyone navigating nut-free eating, this kind of recipe is a genuine relief — no hidden oils, no ambiguous pantry staples, just clean vegetables and a straightforward brine you make yourself. The whole process comes together in a single saucepan, and the jars are ready to refrigerate after less than an hour at room temperature. Keep a jar in the fridge and you'll find yourself reaching for these on grain bowls, alongside grilled proteins, tucked into wraps, or honestly just eaten straight with a fork.
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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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