Seeds 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 comes together on the stovetop in minutes. The combination of apple cider vinegar, honey, Ceylon cinnamon, ginger, and turmeric creates a brine that smells absolutely incredible and tastes even better — floral, lightly sweet, and deeply aromatic. Squeezing out the salted vegetables before adding the brine is a small step that makes a big difference, helping the pickles stay crisp rather than soggy. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden seeds or worry about cross-contact from packaged seasonings. After just 40 minutes in the fridge, you've got a vibrant, crunchy condiment that works beautifully alongside grilled proteins, tucked into wraps, or piled on top of grain bowls. The apple matchsticks are a genuinely clever touch — they soften just enough to absorb the brine while still holding their shape and adding a subtle sweetness that balances the vinegar. This is the kind of fridge staple that quietly upgrades everything it touches.
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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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