Ginger 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 fresh dill to transform cucumber rounds, carrot coins, and radish slices into something genuinely craveable. Many store-bought pickles sneak in additives, preservatives, or spice blends that can be hard to vet, so making your own means you know exactly what's in the jar. The brine comes together in just a few minutes on the stovetop, and the vegetables only need about half an hour in the fridge before they're ready to eat. Garlic and fresh dill do a lot of the heavy lifting here, giving the pickles a herby, aromatic depth without any complicated ingredients. Serve them alongside grilled meats, pile them onto a salad, or eat them straight from the jar — no judgment. They're paleo-friendly, naturally sweetened, and completely free of anything that doesn't belong.
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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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