Mediterranean Diet Friendly Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, julienned carrots, and paper-thin radishes get a surprising lift from apple matchsticks and a warm, spiced brine — the kind of combination that makes a simple condiment feel genuinely exciting. The brine itself is built around apple cider vinegar, honey, Ceylon cinnamon, fresh ginger, and a pinch of turmeric, so every jar is packed with the bright, anti-inflammatory ingredients that make this way of eating so appealing in the first place. A quick salt-and-squeeze step draws out excess moisture before the hot brine goes in, which means the vegetables stay pleasantly crisp rather than going limp and soggy. This is the sort of thing you make once and then find yourself spooning onto grain bowls, grilled fish, flatbreads, and roasted vegetables all week long. The apple adds a subtle sweetness that balances the tang of the vinegar without any refined sugar in sight — just a tablespoon of honey doing all the heavy lifting. It comes together in one saucepan and one jar, with no special equipment and very little cleanup. Finish with a scatter of fresh parsley and you have a vibrant, fridge-ready condiment that looks 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
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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