Carrageenan Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, julienned carrots, snappy radishes, and thin apple matchsticks come together in a brine that smells like autumn in the best possible way. The warm apple cider vinegar base is spiked with Ceylon cinnamon, fresh ginger, and a touch of turmeric, giving every bite a bright, lightly spiced tang that's genuinely addictive. Many store-bought pickles and condiments sneak in stabilizers and thickeners that can be hard to spot on a label, so making your own brine from scratch is the cleanest, most straightforward path to a truly worry-free jar. Every single ingredient here is whole and recognizable — nothing processed, nothing hidden. The salt-and-squeeze technique draws out excess moisture before the brine goes in, which means the vegetables stay pleasantly crisp rather than turning soggy. A spoonful of honey rounds out the acidity just enough to keep things balanced without tipping into sweetness. Pile it onto grain bowls, tuck it into tacos, or serve it alongside grilled proteins — this little jar punches well above its weight.
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!