Sweet Turmeric Pickles (aka. The BEST Pickles Ever)

These sweet turmeric pickles are the BEST and most flavorful pickles you'll ever eat. There's no refined sugar, and the turmeric adds anti-inflamitory properties. All you have to do is decide what you want to pickle! (I suggest cucumbers, beets, radishes, and jalapenos!) #vegan #pickles #turmeric #healthy #recipe

Sweet Turmeric Pickles | Brewing Happiness

Sweet Turmeric Pickles

Course: Appetizer, Not So Normal, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 jars
Author: Brewing Happiness

Turn any vegetables into sweet turmeric pickles, because are literally the BEST pickles you'll ever put in your mouth. (PS. They're healthy too!)


  • 2 cups water
  • 2 cups white vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup coconut sugar
  • 1/4 cup sea salt
  • 1 tablespoon turmeric powder
  • 1 teaspoon crushed black pepper

Vegetable possibilities:

  • radishes, sliced thin
  • cucumbers, sliced thin
  • jalapeños, seeded and sliced into rounds
  • small beets, cooked, peeled, and halved


  1. Add all ingredients, excluding vegetables, to a pot. Heat over high heat and bring to a boil. Once boiling, reduce heat and let simmer for 5 minutes.

  2. Meanwhile add all of your sliced vegetables to jars, leaving about 1" of space at the top.

  3. Stir your pot, take it off the heat, and carefully pour your Sweet Turmeric pickle brine over each vegetable until your jar is full. 

  4. Allow jars to sit, open, for one hour before adding the lid and storing them in your refrigerator. 

Recipe Notes

These pickles are ready to eat after just one hour, but the flavors grow more intense and delicious the longer you let them sit.


An overhead view of a cutting board with radishes, jalapenos, beets, and a cucumber.


Four jars of pickles filled with cucumbers, jalapenos, beets and radishes. They're basking in the sunlight and casting large shadows.


Sweet Turmeric Pickles | Brewing Happiness


When I first started blogging I knew NOTHING. That is not me being coy and humble. That’s the god’s honest truth. I was in my last year of college, studying screen acting, and in need of a post-breakup hobby. So created the Brewing Happiness instagram, took a photo of my smoothie, added a few hashtags, and that was that. I mean, it was a year after taking that photo before I even considered getting serious about the idea, and probably even two years after that before I had a slight inkling as to how to do it correctly.

In the beginning, I made mistakes. I made SO MANY mistakes. I ignored SEO. I had no idea how to use the settings on my camera. My food styling skills were for shit. I made really complicated recipes. I hardly ever retested anything to make sure it was good. I just did what I wanted when I wanted, because I loved it. Because it genuinely made me happy. And it gave me a purpose when I felt super lost. 

I often get asked about how to start a blog. Truthfully, I don’t have a good answer. It’s my true belief that you should just *do it.* Start a blog because you love it. Because it’s your passion project. Because it makes you happier. And while you’re at it, you should make a ton of mistakes. 

Obviously there are resources like Minimalist Baker’s Food Photography Course, Designlovefest’s Social Media Course, or Mattieology’s #ReadySetBlog course. (All of which I recommend.) But the truth is that you are going to screw it up. I screw it up ALL THE TIME. Because there truly is no *right* way to blog. It’s an art. It should be open to creative freedom. And what would the beauty be if you didn’t watch yourself grow? 


Four jars of pickles in a bright yellow sweet turmeric brine.Four jars of sweet turmeric pickles sitting on a counter with grey cabinets and white subway tile behind.


A cutting board with thinly sliced radishes, jalapenos and cucumbers.


cooked beets in a pot of water


I mean, do we remember when my photos used to look like this?  Or when my recipes were as dumbly named as the “Beet the Heat Summer Burger“? lol. Or when I used to do Friendship Friday with a bunch of people that no one cared about? (Sorry friends, it’s true.) I can hardly look back on the photos I took a year ago, not to mention the first few photos that got uploaded here. We are constantly learning and evolving and making mistakes, and I think that’s beautiful. 

I not only believe that it’s the best way to blog, but the best way to live. 

I created the recipe for this sweet turmeric pickle brine about two years ago. I added these pickles to almost everything that calls for pickled jalapenos on my site, but I never created a separate recipe for them. Why? BECAUSE THAT WOULD MAKE TOO MUCH SENSE. And we’ve already established that I was bad at this in the beginning. In fact, most days I still feel bad at 4 out of 10 of the “jobs” included under the blogging heading. 

 But I wouldn’t change that for anything. I wouldn’t give back my learning process in order to get to where I am faster. It’s like making pickles, the longer you let them sit the more complex flavors you’ll have. And the less you judge yourself in the kitchen, the easier (and more fun) they are to make. Give yourself time to marinate. 

One of my favorite songs from a band called Lucius, speaks to this sentiment in a way my words often can’t. It’s called Dusty Trails and the lyrics are: 

“If we skipped ahead to our pre-fulfilled dreams
we’d be lost without our own advice
we’ll be alright
we’ll be alright

Dusty trails can lead you to a golden road
I’ve been told”

We’re all on this dumb, long life journey – making mistakes and making pickles. So give up on the idea of perfection. Give up on doing it “right.” We’re all just walking dusty trails to get to our golden roads. And I’m positive that we’ll be alright. xo


Four jars of pickles sitting on a window sill


A big pot of sweet turmeric pickle brine


Sweet Turmeric Pickles | Brewing Happiness