Carrageenan 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. Cucumber rounds, carrot coins, and radish slices soak up a simple apple cider vinegar brine seasoned with honey, black peppercorns, and fresh dill — no fancy equipment or canning experience required. Many store-bought pickles and jarred vegetables sneak in additives and stabilizers that people avoiding carrageenan have to constantly watch for on labels, so making your own is genuinely the easiest workaround. Every ingredient here is whole and straightforward, so you know exactly what's going into the jar. The brine comes together in just a few minutes on the stovetop, and after a short rest in the fridge, you've got crisp, lightly tangy vegetables ready to pile onto grain bowls, tuck into wraps, or snack on straight from the jar. A pinch of red pepper flakes adds a gentle kick if you're into a little heat, but the recipe is just as satisfying without it.
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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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