Nitrate & Nitrite Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, julienned carrots, snappy radishes, and thin apple matchsticks come together in a brine that smells like autumn in a jar — warm with Ceylon cinnamon, bright with apple cider vinegar, and just barely sweet from a spoonful of honey. Most store-bought pickles and condiments rely on preservatives that people avoiding nitrates and nitrites have to watch out for, but this recipe keeps things completely clean with nothing but whole, recognizable ingredients. The brine is built on the stovetop in minutes, and a short rest in the fridge is all it takes to transform raw vegetables into something tangy, tender, and genuinely craveable. Fresh ginger and ground turmeric add a subtle warmth that makes the whole medley feel a little more special than your average quick pickle. It works beautifully as a topping for grain bowls, tucked into wraps, or served alongside anything that needs a bright, acidic contrast. A scatter of fresh parsley right before serving keeps the colors vivid and adds one last layer of freshness.
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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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