Pork Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Bright, tangy, and just a little unexpected, this quick-pickled medley brings together crisp cabbage, carrots, radishes, and fresh apple in a warmly spiced brine that transforms in under an hour. The combination of apple cider vinegar, honey, Ceylon cinnamon, grated ginger, and turmeric creates a brine that smells absolutely incredible as it simmers — floral, earthy, and gently sweet all at once. Salting the vegetables first draws out excess moisture so the brine can really penetrate, giving you that satisfying pickle bite without a days-long wait. The apple matchsticks are the quiet star here, softening just enough to soak up the spiced vinegar while still adding a fresh, fruity contrast to the crunch of the radishes and carrots. This is the kind of condiment that makes everything around it taste better — pile it onto grain bowls, tuck it into wraps, or serve it alongside roasted chicken or fish. Because every ingredient is straightforwardly plant-based and naturally free of any pork-derived additives, there's no label-scanning required, just good, clean flavor. A scatter of fresh parsley right before serving adds a pop of color that makes it 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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