Mediterranean Diet Friendly Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those fridge staples that quietly elevate everything around them — tucked into grain bowls, piled onto grilled fish, or eaten straight from the jar as a bright, crunchy snack. This version leans on a simple apple cider vinegar brine with honey, black peppercorns, and a whisper of red pepper flakes, which gives the cucumbers, carrots, and radishes a tangy kick without any refined sugars or artificial preservatives. Fresh dill and sliced garlic do a lot of heavy lifting here, layering in herby, aromatic depth that makes the whole jar smell incredible. The approach fits beautifully within a plant-forward, whole-food way of eating — every ingredient is clean, recognizable, and genuinely good for you. Best of all, the brine comes together in just a few minutes on the stovetop, and the vegetables only need about half an hour in the fridge before they're ready to serve. Keep a jar chilled and you'll find yourself reaching for it constantly throughout the week.
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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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