Caffeine 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. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, sea salt, and a handful of spices — and the whole thing is naturally free of caffeine without any substitutions or workarounds needed. Cucumbers, carrots, and radishes soak up that punchy, garlicky brine beautifully, and fresh dill ties everything together with an herby brightness that feels almost fancy for how little effort it takes. The optional red pepper flakes add a gentle kick if you're into a little heat, but the pickles are equally satisfying without them. After just 30 minutes in the fridge, you've got a crisp, tangy condiment that works alongside grilled meats, tucked into lettuce wraps, or eaten straight from the jar. Because every ingredient here is whole and clean, this is the kind of recipe you can make on repeat without second-guessing a single label.
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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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