Nightshade Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Bright, tangy, and just a little sweet, this quick-pickled medley is the kind of condiment that makes everything on the plate taste more alive. Shredded cabbage, julienned carrots, sliced radishes, and crisp apple matchsticks come together in a warm brine of apple cider vinegar, honey, Ceylon cinnamon, fresh ginger, and turmeric — no tomatoes, peppers, or potatoes anywhere in sight, which makes it a genuinely exciting option when so many pickled and fermented condiments sneak in nightshade ingredients. The apple adds a subtle fruity sweetness that plays beautifully against the vinegar, while the cinnamon and ginger give the brine a warmth that feels almost autumnal. Salting the vegetables first and then squeezing out the liquid is a small but important step — it helps the brine penetrate faster and keeps the texture pleasantly crisp rather than soggy. After just 40 minutes in the fridge, you have a jar of something genuinely craveable. Pile it onto grain bowls, tuck it into wraps, or serve it alongside roasted meats as a bright, palate-cleansing side. A scatter of fresh parsley right before serving adds a pop of color that makes the whole jar 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
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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