Wheat 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 like autumn in the best possible way. The warm apple cider vinegar base is spiked with Ceylon cinnamon, fresh ginger, and a whisper of turmeric, giving every bite a bright, lightly spiced tang that's genuinely hard to stop eating. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress — just straightforward produce and pantry staples doing their thing. The salt-and-squeeze technique pulls excess moisture from the vegetables before the brine even touches them, which means you get a satisfyingly firm, not soggy, pickle every time. It's the kind of condiment that makes a simple grain bowl, taco, or grilled protein feel like it came from a restaurant. A quick 40-minute chill is all it takes before it's ready to serve, though the flavor only deepens the longer it sits in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!