Eggless Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those fridge staples that make every meal feel a little more put-together, and this version delivers serious crunch and brightness with almost no effort. The brine is built from apple cider vinegar, a touch of honey, and warm spices, so it's naturally free from any processed additives or fillers that can sneak into store-bought pickles. Crisp cucumber rounds, sweet carrot coins, and peppery radishes soak up that tangy, garlicky brine alongside fresh dill, creating a combination that's as beautiful in the jar as it is on the plate. Because the recipe relies entirely on whole vegetables and pantry staples, there's nothing to second-guess — no hidden ingredients, no complicated swaps needed. The whole process comes together in under an hour, with most of that time being hands-off while the brine does its work in the fridge. These are fantastic alongside grilled meats, tucked into lettuce wraps, or just eaten straight from the jar as a snack. Once you have a batch chilling in the refrigerator, you'll find yourself reaching for it constantly.
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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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