Pregnancy Friendly Paleo Quick-Pickled Vegetables
Crunchy, tangy, and loaded with fresh vegetables, these quick-pickled bites are exactly the kind of bright, satisfying snack that hits the spot when you're craving something with a little zing. The brine comes together with apple cider vinegar, honey, and sea salt — simple, recognizable ingredients with no mystery preservatives or additives to second-guess. Cucumber, carrots, and radishes bring a satisfying crispness, while fresh dill and garlic add layers of flavor that make these feel far more special than the effort involved. Because the brine is cooked briefly and the vegetables are refrigerator-pickled rather than fermented, you get all the tangy goodness without the food-safety concerns that come with traditional lacto-fermentation. The red pepper flakes are listed as optional, which is a thoughtful touch for anyone whose palate or stomach is running a little more sensitive than usual. These are ready in under an hour and keep beautifully in the fridge, making them a go-to for topping grain bowls, snacking straight from the jar, or serving alongside a simple protein.
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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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