MSG 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 using apple cider vinegar, sea salt, honey, and warm spices — nothing processed, nothing mysterious, just clean ingredients you can actually pronounce. That simplicity is exactly what makes this recipe so easy to trust when you're avoiding flavor enhancers and additives that sneak into so many store-bought pickles and condiments. Cucumber rounds, carrot coins, and radish slices soak up the garlicky, dill-forward brine beautifully, turning crisp and lightly tangy after just 30 minutes in the fridge. The optional red pepper flakes add a gentle kick if you want it, but the base brine is already punchy and satisfying on its own. Pile them onto grain bowls, serve alongside grilled proteins, or snack straight from the jar — they're endlessly versatile and genuinely hard to stop eating.
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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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