Emulsifier Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Tangy, lightly sweet, and faintly spiced, this pickled medley brings together crisp cabbage, carrots, radishes, and fresh apple in a brine that smells absolutely incredible while it simmers. The combination of apple cider vinegar, honey, Ceylon cinnamon, ginger, and turmeric creates a complex flavor that tastes far more involved than the simple steps actually are. Because every ingredient here is whole and straightforward, there are no hidden additives to worry about — no lecithins, no polysorbates, no stabilizers of any kind lurking in the jar. Store-bought pickles and condiments are notorious for sneaking in emulsifying agents, so making your own from scratch is genuinely the cleanest route. Salting the vegetables first draws out excess moisture, which means the brine penetrates quickly and you get that satisfying pickle tang in under an hour. Pile it onto grain bowls, tacos, or grilled proteins, or eat it straight from the jar — the apple matchsticks alone make it worth the effort. A scatter of fresh parsley right before serving adds a bright, herby finish that pulls the whole thing together beautifully.
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!