Nightshade Free Paleo Quick-Pickled Vegetables
Bright, tangy, and satisfying in a way that feels almost too easy, these quick-pickled vegetables are the kind of condiment that makes everything on the plate taste more alive. Cucumbers, carrots, and radishes get layered with fresh dill and garlic, then bathed in a simple apple cider vinegar brine sweetened with just a touch of honey — no refined sugar, no preservatives, nothing you'd have to second-guess. For anyone navigating a nightshade-free lifestyle, store-bought pickles and relishes can be a minefield of hidden peppers and spice blends, but this recipe keeps things clean and transparent from start to finish. The optional red pepper flakes are the only potential concern, and skipping them doesn't cost you a thing — the brine is punchy and complex all on its own. A warm brine poured over tightly packed vegetables does most of the work, and after just 30 minutes in the fridge you've got something genuinely crave-worthy. These are perfect alongside grilled meats, tucked into lettuce wraps, or eaten straight from the jar as a crisp, cooling snack.
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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)
Can be omittedred pepper flakes
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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