High Fructose Corn Syrup Free Paleo Quick-Pickled Vegetables

Total time1 hr 5 min

Prep time15 min

Cook time5 min

High Fructose Corn Syrup Free Paleo Quick-Pickled Vegetables

Quick-pickled vegetables are one of those refrigerator staples that make every meal feel a little more intentional — bright, tangy, and satisfying in a way that store-bought pickles rarely deliver. The problem with most jarred pickles and pickled veggie blends is that they're quietly loaded with high fructose corn syrup, even when the label makes them sound wholesome. This recipe sidesteps all of that by using a clean brine built on apple cider vinegar, fine sea salt, and just a touch of honey for balance. Cucumber rounds, carrot coins, and thinly sliced radishes bring color and crunch, while fresh dill and garlic do the heavy lifting on flavor. A gentle warm brine pulls everything together in minutes, and after just 30 minutes in the fridge, you've got crisp, lightly tangy vegetables that are genuinely addictive. Pile them onto grain bowls, serve them alongside grilled proteins, or snack straight from the jar — they're that versatile. Once you see how easy it is to make your own, it's hard to justify reaching for a commercial jar ever again.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the brine

1 cup apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!