Low Iodine Paleo Quick-Pickled Vegetables
Bright, tangy, and loaded with crunch, these quick-pickled vegetables are the kind of condiment that makes everything on the plate taste more alive. Cucumber rounds, carrot coins, and thinly sliced radishes soak up a punchy apple cider vinegar brine seasoned with black peppercorns, honey, and fresh dill — no canning experience or special equipment required. For anyone navigating a low-iodine approach, store-bought pickles and condiments can be a minefield of iodized salt and mystery additives, but this recipe keeps things clean by calling for fine sea salt and whole, unprocessed vegetables. The brine comes together in just a few minutes on the stovetop, and the vegetables are ready to eat after a short rest in the fridge — genuinely fast, genuinely satisfying. A little heat from optional red pepper flakes gives the jar an extra kick if you're into that. Pile them onto grain bowls, tuck them into lettuce wraps, or eat them straight from the jar — they're that good.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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