Mushroom 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 it transforms humble cucumbers, carrots, and radishes into something genuinely craveable. Fresh dill and sliced garlic tucked into the jar add an aromatic depth that store-bought pickles rarely deliver. Because every single ingredient here is a whole, clean food, this recipe fits naturally into a paleo approach without any substitutions or workarounds required. For anyone avoiding fungi, it's also a total non-issue — there's nothing hidden in the brine or the vegetable mix that could cause concern. Pile them onto grilled meats, tuck them into lettuce wraps, or eat them straight from the jar as a snack. Once you see how easy it is to make a batch, you'll want one chilling in the fridge at all times.
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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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