Gluten 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. A simple brine of apple cider vinegar, water, honey, and sea salt comes together in minutes on the stovetop, infusing cucumber rounds, carrot coins, and radish slices with bold, zippy flavor. Fresh dill and sliced garlic add an herby, aromatic depth that store-bought pickles rarely deliver — and you know exactly what went into the jar. Every ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives sneaking into your condiments. The optional red pepper flakes give the brine a gentle kick if you like a little heat, but the recipe is just as satisfying without them. After just 30 minutes in the fridge, you've got a crisp, vibrant pickle that works beautifully alongside grilled meats, tucked into lettuce wraps, or eaten straight from the jar as a snack.
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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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