Citrus Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Quick pickling is one of those techniques that sounds fussy but is genuinely simple, and this apple-cinnamon version proves it in the most delicious way. Shredded cabbage, julienned carrots, sliced radishes, and crisp apple matchsticks come together in a warm brine built on apple cider vinegar, honey, Ceylon cinnamon, fresh ginger, and a touch of turmeric — no citrus required, and no shortcuts that compromise the flavor. Many pickled vegetable recipes lean on lemon or orange juice for brightness, but the apple cider vinegar and sweet-spiced brine do all that work here, delivering a tangy, aromatic depth that feels completely intentional rather than like something is missing. The apple matchsticks are a quiet genius move — they soften just enough in the brine to blend with the vegetables while keeping a little bite. After a quick salting rest and a pour of the hot brine, the jar goes into the fridge and the flavors knit together beautifully. Pile it onto grain bowls, tuck it into sandwiches, or serve it alongside roasted meats as a bright, crunchy counterpoint. A scatter of fresh parsley right before serving adds a clean, herby finish that ties the whole thing together.
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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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