Peanut 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 sea salt comes together in minutes on the stovetop, then gets poured over crisp cucumber rounds, carrot coins, radish slices, and fresh dill for a result that's genuinely addictive. The honey adds just a whisper of sweetness to balance the vinegar's punch, while black peppercorns and optional red pepper flakes give the whole jar a subtle, warming kick. Store-bought pickles can be a minefield of mystery additives and shared-facility warnings, but this recipe keeps things completely clean — every single ingredient is whole, recognizable, and naturally free from nuts and legumes. You only need about 30 minutes of chill time before they're ready to eat, which means you can have a crisp, tangy condiment on the table faster than most people expect. Pile them onto grain bowls, serve them alongside grilled proteins, or just snack straight from the jar — no judgment here.
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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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