Low Iodine Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp, tangy, and just a little sweet, this quick-pickled medley brings together shredded cabbage, carrots, radishes, and apple in a warmly spiced brine that comes together on the stovetop in minutes. The apple cider vinegar base gets a beautiful lift from Ceylon cinnamon, fresh ginger, and a touch of turmeric, making the whole jar smell incredible as it cools. For anyone navigating iodine restrictions, store-bought pickles and condiments can be a minefield of hidden additives and iodized salt — here, fine sea salt and a clean, straightforward ingredient list keep everything firmly in safe territory. Squeezing out the salted vegetables before adding the brine is the small but satisfying step that gives you that perfect tender-crisp texture rather than a soggy result. After just 40 minutes in the fridge, the vegetables are lightly pickled and ready to pile onto grain bowls, tuck into wraps, or serve alongside whatever is coming off the stove. A scatter of fresh parsley right before serving adds a bright, herby finish that makes the whole thing look as good as it tastes.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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