Lupin 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 spices — and the result is a jar packed with crisp cucumber rounds, carrot coins, radish slices, and fragrant fresh dill. What makes this recipe so satisfying is how clean and straightforward every ingredient is: no fillers, no additives, just real whole foods doing exactly what they're supposed to do. For anyone navigating ingredient labels carefully, this is the kind of recipe that removes all the guesswork — you know exactly what's going in the jar. The optional red pepper flakes add a gentle kick, but even without them the brine has real personality thanks to the black peppercorns and garlic. After just 30 minutes in the fridge, the vegetables turn lightly tangy while staying beautifully crisp — pile them onto grain bowls, serve alongside grilled proteins, or snack 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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