Red Meat Allergy Friendly Paleo Quick-Pickled Vegetables

Total time1 hr 5 min

Prep time15 min

Cook time5 min

Red Meat Allergy Friendly 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 jar full of bold, garden-fresh flavor. Because the entire recipe is built around whole vegetables and clean pantry staples, there's zero guesswork about hidden animal-derived additives or processed ingredients that can sneak into store-bought pickles. The honey rounds out the vinegar's sharpness beautifully, while the optional red pepper flakes give it a gentle kick if you're into that. These are endlessly versatile — pile them onto grain bowls, serve alongside grilled chicken or fish, or just snack straight from the jar. They're ready in under an hour, which means you can have a vibrant, fridge-ready condiment waiting for you with almost no effort at all.

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Ingredients

6 servings

For the brine

1 cup apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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