Coconut 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 optional red pepper flakes for a gentle kick — then gets poured over crisp cucumbers, carrots, radishes, garlic, and fresh dill. No exotic or hard-to-source ingredients, and absolutely nothing hiding in the mix that would trip up anyone avoiding coconut in all its forms, from oil to aminos to shredded flakes. Many store-bought pickles sneak in unexpected additives, so making your own gives you total control over what goes into the jar. The whole process is refreshingly hands-off: pack the vegetables, pour the brine, and let the fridge do the rest. After just 30 minutes of chilling, you've got a vibrant, palate-cleansing condiment that pairs beautifully with grilled meats, grain bowls, or anything that needs a little acidic lift.
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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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