Legume 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. The brine comes together in minutes on the stovetop — apple cider vinegar, honey, sea salt, and a handful of whole spices — and it transforms humble cucumbers, carrots, and radishes into something genuinely craveable. Fresh dill and sliced garlic tucked into the jar add an herby, aromatic depth that store-bought pickles rarely deliver. Because every ingredient here is a whole food — nothing processed, no sneaky legume-derived additives like soy or pea protein — this recipe fits cleanly into a legume-free lifestyle without any label-reading stress. The whole process is refreshingly low-effort: pack the jar, pour the brine, and let the refrigerator do the rest. Pull them out as a snack, pile them onto grain bowls or grilled meats, or serve them alongside anything that needs a little acidic lift. Once you have a jar of these chilling in the back of the fridge, you'll wonder how you ever went without.
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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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