Nitrate & Nitrite Free Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those fridge staples that make every meal feel a little more put-together, and this version delivers serious crunch and tang with zero fuss. The brine is built from apple cider vinegar, sea salt, and a touch of honey, so there are no mystery preservatives or curing agents hiding in the mix — just clean, real ingredients doing all the work. That matters a lot when you're trying to avoid the nitrates and nitrites that sneak into so many store-bought pickles and jarred condiments. Cucumber rounds, carrot coins, and thinly sliced radishes soak up the peppercorn-and-dill brine beautifully, turning bright and tangy in as little as 30 minutes. The optional red pepper flakes add a gentle kick if you want a little heat alongside that vinegary punch. These are fantastic piled onto grain bowls, tucked alongside grilled proteins, or honestly just eaten straight from the jar as a snack. Once you see how easy a homemade brine is to pull together, it's hard to go back to the store-bought stuff.
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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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