Paleo Quick-Pickled Vegetables

Total time1 hr 5 min

Prep time15 min

Cook time5 min

4.7

(21)

Bright, tangy, and loaded with crunch, these quick-pickled vegetables are the kind of condiment that makes everything on the plate taste more alive. The brine comes together in minutes — just apple cider vinegar, water, sea salt, and a touch of honey — so there's no refined sugar, no mystery additives, and nothing that doesn't belong on a whole-foods eating plan. Cucumber rounds, carrot coins, and radish slices get layered into the jar with fresh dill and sliced garlic, and the result is a colorful, aromatic mix that looks as good as it tastes. Store-bought pickles are almost always brined with white vinegar and sweetened with cane sugar, so making your own is genuinely the easier path to a cleaner ingredient list. The whole process takes well under an hour from start to finish, and after just 30 minutes in the fridge the vegetables turn perfectly crisp and lightly tangy. This recipe makes six servings, so it's great to keep on hand all week as a topping for grilled meats, a side for eggs, or an easy snack straight from the jar.

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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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