Celery Free Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those fridge staples that make every meal feel a little more put-together, and this version delivers serious crunch and tang with minimal effort. The brine is built from apple cider vinegar, honey, and warm spices, giving you that bright, punchy flavor without any refined sugars or additives that can sneak into store-bought pickles. Cucumber rounds, carrot coins, and radish slices soak it all up beautifully, turning crisp and lightly tangy in just about half an hour in the fridge. Fresh dill and garlic round out the flavor in a way that feels genuinely homemade rather than jarred. This is a great recipe for anyone navigating ingredient sensitivities, since every component is clean, whole, and easy to verify at a glance — no hidden fillers, no mystery seasonings. Pile them onto grain bowls, serve alongside grilled proteins, or snack straight from the jar when you need something bright and satisfying.
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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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