Hazelnut 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 smells absolutely incredible the moment it hits the stove. Ceylon cinnamon, fresh ginger, and a touch of turmeric give this quick pickle a warm, aromatic depth that goes way beyond the usual vinegar-and-sugar routine. A spoonful of honey rounds out the acidity without making things sweet, and the whole brine comes together in just a few minutes of gentle simmering. Because every single ingredient here is straightforward and whole — fresh produce, pantry spices, apple cider vinegar — there's no need to scan labels for hidden nut-based oils or flavorings that can sneak into store-bought pickles and condiments. The salt-and-squeeze step is a small but satisfying technique that pulls excess moisture from the vegetables before the brine goes in, which means you get a genuinely crisp, well-seasoned result rather than a soggy one. Pile it onto grain bowls, tacos, or grilled proteins, or just eat it straight from the jar — it's that good.
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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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