Soy Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, julienned carrots, peppery radishes, and thin slivers of apple come together in a brine that smells like autumn in the best possible way. The warm apple cider vinegar base is spiked with Ceylon cinnamon, fresh ginger, and a touch of turmeric, giving the whole jar a golden, aromatic depth that goes way beyond a standard quick pickle. A spoonful of honey rounds out the tang without tipping into sweetness, and the result is something bright, complex, and genuinely craveable. Many store-bought pickles and condiments sneak in soy-based additives or fermented sauces, so making your own from scratch means you know exactly what's in every bite. The process is straightforward — salt the vegetables, simmer the brine, pour and press, then let the fridge do the rest. It's the kind of condiment that makes a simple grain bowl, a pulled-meat sandwich, or even a cheese board feel like it has a little extra thought behind it. Keep a jar in the fridge and you'll find yourself reaching for it more than you'd expect.
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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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