Make Your Own Healthy, Oil-Free Pickle For Better Gut Health

Do you feel like every meal is incomplete without pickles on the side? So do we. But the unfortunate downside of the most delicious pickles is that they’re usually dripping with oil. That’s fine if you’re having it occasionally, but if you’re eating these oily pickles multiple times a day, then it can be detrimental to your health. 

That’s why this Zero-Oil Pickle is so unique and is completely free from oils it actually has some interesting health benefits and a probiotic formula. If you’re on a diet, this can help you on your weight-loss or fitness journey, it also aids in digestion and gut health by regulating acidity and curbing bloating. The probiotic effect aids in nutrient absorption, immunity boosting and regulating blood sugar levels. 

The secret to its health benefits lies in the fermentation process which promotes the growth of healthy bacteria that are safe to consume and work in coordination with your body for overall health and wellness benefits.

Tasty and easy to make the pickle isn’t too spicy but is full of complex flavours and the vegetables tend to retain a good crunch. You could also add nuts to this mix or even raisins if you like a touch of sweetness in your pickle. Since there’s no vinegar or acids in this recipe, it is only preserved through natural fermentation and should be stored in the fridge after the process has begun.


  • 1 large radish, julienned
  • 3-4 small carrots, julienned
  • ½ a cauliflower, cut into smal pieces
  • 2-3 inch piece of fresh turmeric, thinly sliced
  • 2-3 inch piece of ginger, thinly sliced
  • 3-4 green chillies, sliced lengthwise
  • 4-5 spring onions, chopped
  • ½ cup dill, minced
  • 2 tsp salt
  • 3 tbsp mustard powder


  • Prep all your vegetables and herbs – except the cauliflower – and be sure to measure your final container and cut them accordingly.
  • Blanch the cauliflower in boiling hot water for two minutes, rinse and drain it before cutting it into bite-sized pieces. 
  • Throw all your vegetables into a big mixing bowl and add the salt and mustard powder. Stir well.
  • Transfer the mixture to an airtight container and leave it in a cool place for 2-3 days to begin the fermentation process. 
  • Once it’s ready, store it in the fridge and consume within 2 weeks.