Cinnamon 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, a touch of honey, black peppercorns, and a hit of red pepper flakes if you like a little heat — and it does all the heavy lifting. Cucumber rounds, carrot coins, and radish slices soak up that punchy liquid fast, so you're not waiting days for a satisfying result. Fresh dill and sliced garlic round out the flavor in a way that feels genuinely vibrant rather than one-note. Store-bought pickles often sneak in spice blends that can be hard to vet, so making your own brine from scratch means you know exactly what's in the jar. The whole process is refreshingly simple, and the payoff — cold, crisp vegetables straight from the fridge — is absolutely worth it. Pile them alongside grilled proteins, tuck them into lettuce wraps, or just snack on them straight from the jar.
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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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