Citrus Free Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those fridge staples that make every meal feel a little more intentional — bright, crunchy, and packed with flavor. This version skips the citrus entirely, relying on apple cider vinegar and a touch of honey to build that tangy, slightly sweet brine that makes pickles so irresistible. A lot of quick-pickle recipes lean on lemon or lime juice for acidity, so it's genuinely refreshing to find one that delivers the same punchy depth without it. Cucumbers, carrots, and radishes bring satisfying crunch and color, while fresh dill and black peppercorns round out the flavor in a way that feels almost fancy with very little effort. The brine comes together in just a few minutes on the stovetop, and the vegetables only need about 30 minutes in the fridge before they're ready to eat. Pile them onto grain bowls, serve alongside grilled proteins, or snack straight from the jar — they're that good. Keeping a batch on hand means you're always one scoop away from turning a simple plate into something special.
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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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