Barley Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp, tangy, and just a little sweet, this quick-pickled medley brings together shredded cabbage, carrots, radishes, and fresh apple in a warm brine that smells absolutely incredible the moment it hits the stove. The Ceylon cinnamon stick, grated ginger, and turmeric give the pickling liquid a gentle warmth and golden hue that makes this feel far more special than your average jar of pickles. A splash of apple cider vinegar and a spoonful of honey keep the balance perfectly bright without being sharp or overwhelming. Every single ingredient here is naturally free from barley and barley derivatives — no malt vinegar, no hidden grain additives, just clean, whole-food components you can feel confident about. The technique is straightforward: salt the vegetables to soften them, simmer the brine until fragrant, pour and press, then let the fridge do the rest. It's the kind of condiment that makes tacos, grain bowls, sandwiches, or a simple cheese board feel instantly more exciting. Finish with a scatter of fresh parsley and you've got a vibrant, crunchy side that looks like it took way more effort than it did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the vegetables
- 2 cups green cabbage, thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 6 radishes, thinly sliced
- 1 small apple, cored and cut into thin matchsticks
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 1 tbsp honey
- 1 ceylon cinnamon stick
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the shredded cabbage, carrots, radishes, and apple in a large mixing bowl. Sprinkle with the fine sea salt and toss well, then set aside for 10 minutes while you prepare the brine — the salt will begin to draw out moisture and soften the vegetables.
- 2
Combine the apple cider vinegar, water, honey, Ceylon cinnamon stick, grated ginger, and ground turmeric in a medium saucepan over medium heat. Stir until the honey dissolves, then bring to a gentle simmer and cook for 3 minutes, until fragrant.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!