Pork Free Paleo Quick-Pickled Vegetables
Bright, tangy, and loaded with crunch, these quick-pickled vegetables are the kind of condiment that makes everything on the plate taste more alive. 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 punchy without being overwhelming. The optional red pepper flakes add a gentle kick if you're into a little heat, and the whole thing is ready to eat after just 30 minutes in the fridge. Every ingredient here is naturally clean and whole — no additives, no preservatives, nothing to second-guess. These are fantastic alongside grilled proteins, tucked into lettuce wraps, or honestly eaten straight from the jar as a snack. The brine is so straightforward that once you make it once, you'll find yourself reaching for it every time you have extra vegetables sitting around.
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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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