Vegetarian Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, julienned carrots, and paper-thin radishes get a surprising lift from apple matchsticks and a warmly spiced brine that smells absolutely incredible the moment it hits the stove. Ceylon cinnamon, fresh ginger, and a whisper of turmeric turn a simple apple cider vinegar base into something that tastes far more considered than the effort involved. The salt-and-squeeze technique pulls excess moisture from the vegetables before the brine ever touches them, which means you end up with a jar full of bright, snappy pickles rather than a soggy mess. Honey rounds out the acidity just enough to keep things balanced without tipping into sweetness. This kind of quick pickle is endlessly useful — pile it onto grain bowls, tuck it into wraps, or serve it alongside a rich cheese board where it cuts right through the fat. Everything in the jar is straightforwardly plant-based, so there's no label-scanning or substitution stress involved. Make a batch on a Sunday and you'll find yourself reaching for it all week.
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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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