Paraben Free Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those refrigerator staples that make every meal feel a little more put-together, and this version delivers serious crunch and tang with nothing but clean, whole-food ingredients. The brine is built from apple cider vinegar, sea salt, honey, and a handful of spices — no synthetic preservatives, artificial additives, or hidden chemical compounds that can sneak into store-bought pickles and condiments. That matters a lot when you're trying to avoid parabens and other unwanted extras that often hide in commercially processed foods. Cucumber rounds, carrot coins, and radish slices soak up the garlicky, dill-forward brine beautifully, turning crisp and lightly tangy in under an hour. The optional red pepper flakes add a gentle kick if you want it, and the fresh dill keeps everything bright and aromatic. These pickles are endlessly versatile — pile them onto grain bowls, tuck them into lettuce wraps, or just snack straight from the jar. When you make it yourself with ingredients you can actually read, you get all the bold flavor with none of the guesswork.
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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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