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Easy Homemade Quick Pickles with Turmeric & Apple Cider Vinegar


July 8, 2019

These crunchy, punchy pickles are perfect for barbecue season. Bring a jar to the host at your next grill-out!

  • Prep: 20 mins
  • Yields: 3 pint jars


3 cups small pickling cucumbers or mixed veggies, sliced into 1/2-inch rounds or lengthwise into spears

6 cloves of garlic, or more to taste

16 oz. organic apple cider vinegar

16 oz. filtered water

3 tbsp pickling salt or sea salt

1/2 tsp whole mustard seed

1/2 tsp whole celery seed

1/2 tsp ground turmeric

1/2 tsp whole black or mixed peppercorns


1Pack each of 3 clean, pint-sized jars with sliced cucumbers, garlic cloves, and a half teaspoon of each spice. Leave a half inch of space at the top of each jar for the brine.

2In a medium saucepan, bring apple cider vinegar, water, and salt to a boil over medium heat, then reduce to low and simmer for 3 minutes.

3Using a funnel, pour the heated brine into the jars to cover all the veggies.

4Close the lids tightly and refrigerate for 24 hours before munching.

5Store pickles in refrigerator for up to 2 months.

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.


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