Gut Friendly Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those fridge staples that make every meal feel a little more intentional, and this version delivers serious crunch and tang with minimal effort. The brine is built on apple cider vinegar, which brings a gentler, more complex acidity than white vinegar and is widely celebrated for its gut-supportive properties. A touch of honey balances the sharpness without tipping into sweetness, while black peppercorns and optional red pepper flakes add just enough warmth to keep things interesting. Cucumber, carrot, radish, and fresh dill are a classic combination — each vegetable holds its texture beautifully in the brine, so you get that satisfying snap in every bite. The whole process comes together in under an hour, with most of that time being hands-off refrigerator work. These pickles are endlessly versatile: pile them onto grain bowls, tuck them into lettuce wraps, or serve them straight from the jar as a bright, probiotic-friendly snack. Once you have a batch chilling in the fridge, you'll find yourself reaching for them 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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