Nutmeg Free Paleo Quick-Pickled Vegetables
Tangy, crunchy, and bursting with bright flavor, 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 peppercorns — and the result is something genuinely addictive. Cucumber rounds, carrot coins, and radish slices soak up all that sharp, lightly sweet brine while staying perfectly crisp, and the fresh dill ties everything together with an herby finish. Many store-bought pickles sneak in spice blends or flavor additives that can be hard to vet, so making your own means you know exactly what's in the jar. The ingredient list is clean and straightforward, with nothing hidden in the mix — just real vegetables and a simple, whole-food brine. Pile them onto a grain bowl, serve alongside grilled meat, or eat them straight from the jar as a snack. They're ready in under an hour and only get better as they sit in the fridge.
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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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