Pecan Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, julienned carrots, snappy radishes, and thin matchsticks of fresh apple come together in a brine that smells absolutely incredible the moment it hits the stovetop. A Ceylon cinnamon stick, grated ginger, honey, and a whisper of turmeric turn a simple apple cider vinegar base into something genuinely special — warm, aromatic, and just a little sweet. Salting the vegetables first and squeezing out the excess moisture is the small but important step that keeps everything pleasantly crisp rather than soggy once the brine goes in. The whole process is refreshingly straightforward: no canning equipment, no complicated technique, just a clean jar and a little patience in the fridge. Because every ingredient here is whole and naturally sourced, there's zero need to scan labels for hidden nut-based additives or worry about cross-contact from processed seasonings. Serve it scattered with fresh parsley alongside grilled proteins, tucked into tacos, or piled on top of a grain bowl for a bright, tangy contrast. It keeps beautifully in the refrigerator, so making a batch ahead of time is absolutely worth it.
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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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