Mushroom Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp, tangy, and faintly sweet, this quick-pickled medley brings together shredded cabbage, carrots, radishes, and apple in a brine that smells absolutely incredible the moment it hits the stove. The combination of apple cider vinegar, honey, Ceylon cinnamon, fresh ginger, and turmeric creates something that tastes far more complex than the effort involved. A short salt rest softens the vegetables just enough before the hot brine does its work, so you end up with a jar full of bright, lightly pickled crunch in under an hour. It's the kind of condiment that makes everything it touches taste better — tacos, grain bowls, grilled proteins, or honestly just eaten straight from the jar. For anyone navigating a mushroom-free approach to eating, this is the kind of recipe that requires zero label-reading anxiety, since every ingredient is a whole, recognizable item you can see and smell. The apple matchsticks are a genuinely clever touch, softening just slightly in the brine while still holding their shape and adding a mellow fruitiness that balances the vinegar. Make a batch on Sunday and you'll find yourself reaching for it all week.
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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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