Chicken 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 warm spices does all the heavy lifting, infusing cucumber rounds, carrot coins, and radish slices with a punchy, lightly sweet heat in under an hour. Fresh dill and sliced garlic round out the flavor in a way that feels genuinely homemade rather than store-bought. The whole thing comes together in one jar with no special equipment and no complicated technique — just a quick simmer, a snug pack, and a little patience while it chills. Because every ingredient here is whole, unprocessed, and completely plant-based, there's zero guesswork about what's actually in your food. Pile them onto grain bowls, serve alongside grilled meats, or eat them straight from the jar as a snappy, satisfying snack. These are the kind of vegetables that convert even the most reluctant pickle skeptics.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!