Oats 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. A simple brine of apple cider vinegar, honey, and warm spices transforms cucumber rounds, carrot coins, and radish slices into something genuinely craveable in under an hour. Fresh dill and sliced garlic layer in an herby, aromatic depth that store-bought pickles rarely deliver. Because the ingredient list is entirely whole foods — nothing processed, no grains, no hidden additives — this recipe fits cleanly into a grain-free lifestyle without any label-reading stress. The brine comes together in just a few minutes on the stovetop, and the vegetables do the rest of the work in the refrigerator. Pile them onto a grain-free bowl, serve alongside grilled meat, or snack straight from the jar — they hold up beautifully and only get better as they sit.
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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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