Pecan 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. The brine comes together in minutes using apple cider vinegar, honey, and a handful of warm spices, giving cucumber rounds, carrot coins, and radish slices a lively, slightly spicy kick. Fresh dill and sliced garlic layer in an herby depth that store-bought pickles rarely deliver. Because every ingredient here is whole and clean, this fits naturally into a paleo approach without any workarounds or substitutions — just real food doing what it does best. Tree nut concerns are completely off the table since the entire recipe relies on vegetables, pantry staples, and fresh herbs. The hardest part is waiting the 30 minutes for the brine to work its magic before you start snacking straight from the jar. Pile them onto grain-free bowls, serve alongside grilled proteins, or just eat them as a crisp, refreshing snack on their own.
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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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