Chestnut Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, julienned carrots, snappy radishes, and thin matchsticks of fresh apple come together in a brine that's genuinely worth getting excited about. Apple cider vinegar and honey form the tangy-sweet backbone, while a Ceylon cinnamon stick, fresh ginger, and a pinch of turmeric turn a simple pickle into something that smells like a farmers' market in the best possible way. The salt-and-squeeze technique draws out excess moisture before the hot brine goes in, which means the vegetables stay pleasantly crisp rather than going limp and sad. Everything here is straightforward produce, pantry spices, and a single jar — no specialty items, no hidden additives, and nothing that could sneak in an unwanted allergen. It's the kind of condiment that makes a grain bowl, a sandwich, or a simple plate of grilled protein feel like you actually tried. A scatter of fresh parsley right before serving adds a pop of color that makes the whole thing look as good as it tastes.
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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.
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