Xanthan Gum Free Apple-Cinnamon Quick-Pickled Vegetable Medley
Crisp cabbage, tender carrots, peppery radishes, and sweet apple matchsticks come together in a warmly spiced brine that is equal parts tangy and aromatic. The Ceylon cinnamon, fresh ginger, and turmeric give this quick pickle a depth you would not expect from something so simple, and the apple cider vinegar keeps everything bright and lively. Many store-bought pickles and condiments sneak in stabilizers or thickeners that can be a real headache to track down on an ingredient label — this one is built entirely from whole, recognizable ingredients with nothing hidden in the mix. The salt-and-squeeze technique draws out excess moisture before the hot brine goes in, so the vegetables stay pleasantly crisp rather than soggy. After just 40 minutes in the fridge, you have a vibrant, ready-to-eat condiment that works beautifully alongside grilled proteins, tucked into tacos, or piled on top of grain bowls. A scatter of fresh parsley right before serving adds a pop of color that makes it look far more impressive than the effort involved.
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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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