Hazelnut 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, honey, and sea salt comes together in minutes on the stovetop, then gets poured over crisp cucumber rounds, carrot coins, radish slices, and fresh dill for a result that's punchy without being overpowering. The optional red pepper flakes add a gentle kick if you're into a little heat, and the black peppercorns give the brine a subtle warmth that keeps things interesting. Because every ingredient here is whole and clean, you never have to second-guess a label or worry about hidden additives sneaking into your condiment drawer. Store-bought pickles can be a minefield of unexpected oils, natural flavors, and shared-facility warnings, so making your own is genuinely the smarter move. After just 30 minutes in the fridge, these vegetables are lightly tangy and perfectly crisp — ready to pile onto grain bowls, serve alongside grilled proteins, or eat straight from the jar.
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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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