Brazil Nut Free Paleo Quick-Pickled Vegetables
Bright, tangy, and loaded with crunch, these quick-pickled vegetables are the kind of fridge staple that makes every meal feel a little more exciting. A simple brine of apple cider vinegar, honey, and sea salt comes together in minutes on the stovetop, then gets poured over crisp cucumber rounds, carrot coins, radish slices, and fresh dill for a result that's genuinely addictive. The honey adds just a whisper of sweetness to balance the heat from the peppercorns and optional red pepper flakes, while the garlic slowly perfumes the whole jar as it chills. Everything here is clean and whole-food — no preservatives, no processed additives, nothing that would raise a flag for anyone eating grain-free or avoiding refined ingredients. Store-bought pickles can be a minefield of hidden sugars and mystery stabilizers, so making your own means you know exactly what's going in. After just 30 minutes in the fridge, you've got a punchy, refreshing condiment that works alongside grilled meats, tucked into lettuce wraps, or honestly eaten straight from the jar.
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Learn more →Ingredients
6 servings
For the brine
- 1 cup apple cider vinegar
- 1 cup water
- 1 tsp fine sea salt
- 1 tsp honey
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional)
For the vegetables
- 2 cloves garlic, thinly sliced
- 1 medium english cucumber, cut into ¼-inch rounds
- 2 medium carrots, peeled and cut into ¼-inch coins
- 6 radishes, thinly sliced
- 4 sprigs fresh dill
Instructions
- 1
Combine the apple cider vinegar, water, fine sea salt, honey, black peppercorns, and red pepper flakes (if using) in a small saucepan over medium heat, stirring until the salt and honey dissolve completely, about 2–3 minutes. Remove from heat and let the brine cool for 5 minutes.
- 2
Layer the garlic slices, cucumber rounds, carrot coins, radish slices, and fresh dill sprigs into a wide-mouth quart jar or medium bowl, packing them in snugly.
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