Eosinophilic Esophagitis Friendly Apple-Cinnamon Quick-Pickled Vegetable Medley
Bright, tangy, and just a little sweet, this quick-pickled medley brings together crisp cabbage, carrots, radishes, and apple in a warmly spiced brine that comes together on the stovetop in minutes. Managing eosinophilic esophagitis often means scrutinizing every ingredient label and steering clear of common trigger foods — and this recipe is built entirely around whole, simple produce with no dairy, gluten, soy, eggs, or nuts anywhere in sight. The brine leans on apple cider vinegar, honey, fresh ginger, and a Ceylon cinnamon stick for depth and fragrance, so the flavor is genuinely complex without relying on anything problematic. Salting the vegetables first draws out excess moisture, which means they absorb that golden, turmeric-kissed brine beautifully and develop a satisfying tender-crisp texture in under an hour. The apple matchsticks are a quietly brilliant touch — they soften just enough to meld with the vegetables while keeping a gentle sweetness that balances the vinegar. Serve it straight from the jar as a side, pile it onto a safe grain bowl, or use it as a bright, crunchy topping wherever you need a little lift. It keeps well in the refrigerator, so making a batch ahead means you always have something flavorful and worry-free ready to go.
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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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