Dairy Free Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those fridge staples that make every meal feel a little more intentional — bright, tangy, and impossibly crisp. This version uses a simple apple cider vinegar brine with honey, black peppercorns, and a hit of red pepper flakes to create layers of flavor that go way beyond anything you'd find in a store-bought jar. Cucumber rounds, carrot coins, and radish slices soak up that brine beautifully, while fresh dill and garlic round everything out with an herby, aromatic punch. Because the brine is built entirely from whole, clean ingredients, there's no need to scan labels for hidden dairy derivatives or additives — what you see is exactly what you get. The process is genuinely fast: a few minutes on the stove, a quick cool-down, and about half an hour in the fridge before they're ready to eat. Pile them onto grain bowls, serve alongside grilled proteins, or just snack straight from the jar — they're that good. Once you see how easy homemade pickling is, it's hard to go back to anything else.
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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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