Citric Acid Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, tender carrots, peppery radishes, and sweet apple come together in a brine that smells absolutely incredible the moment it hits the stove. The warm notes of Ceylon cinnamon, fresh ginger, and turmeric make this feel more like a spiced autumn condiment than a standard pickle — in the best possible way. For anyone navigating a citric acid sensitivity, store-bought pickles and condiments are often a minefield, since citric acid shows up as a preservative in countless jarred products. This recipe sidesteps all of that by using apple cider vinegar and honey as the only souring and sweetening agents, keeping every ingredient clean and straightforward. The quick salt-and-squeeze technique draws out moisture before the brine goes in, so the vegetables stay pleasantly crisp rather than soggy. After just 40 minutes in the fridge, you have a bright, tangy, lightly spiced medley that works beautifully alongside grilled proteins, tucked into wraps, or piled on top of grain bowls. A scatter of fresh parsley right before serving adds a pop of color that makes the whole jar 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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