Chestnut 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 apple cider vinegar brine seasoned with honey, black peppercorns, and a hint of red pepper flakes does all the heavy lifting, infusing cucumber rounds, carrot coins, and radish slices with bold flavor in just about 30 minutes. Fresh dill and sliced garlic tucked into the jar add an aromatic depth that store-bought pickles rarely deliver. Because every ingredient here is a whole, unprocessed food, this recipe fits cleanly into a paleo approach without any workarounds or substitutions needed. There's no need to scan labels for sneaky additives or worry about cross-contact with tree-based ingredients — just clean, real produce and a pantry-friendly brine. Pull them straight from the jar to top grain bowls, pile onto burgers, or serve alongside grilled proteins for an instant pop of acidity. Once you have a batch chilling in the fridge, you'll find yourself reaching for them constantly.
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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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