Lactose 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 like autumn in the best possible way. The pickling liquid is built around apple cider vinegar, honey, a Ceylon cinnamon stick, fresh ginger, and a pinch of turmeric — warm, tangy, and just a little floral. Because every single ingredient here is naturally free of dairy, there is nothing to swap or second-guess; the recipe works exactly as written without any substitutions. Salting the vegetables first draws out excess moisture so the brine can really penetrate, giving you that satisfying crunch even after the jar has been sitting in the fridge. The result is a bright, lightly sweet condiment that pairs beautifully with grilled proteins, grain bowls, tacos, or honestly just eaten straight from the jar. A scatter of fresh parsley right before serving adds a pop of color and a clean herbal note that ties everything together. Make a batch on a Sunday and you will find yourself reaching for it all week long.
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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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