Rice 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, water, sea salt, and a touch of honey comes together in minutes, then gets poured over crisp cucumber rounds, carrot coins, radish slices, and fresh dill for a jar full of color and flavor. The honey adds just enough balance to keep the vinegar from being sharp, while the black peppercorns and optional red pepper flakes give the whole thing a gentle, lingering heat. Because the brine is built entirely from whole, clean ingredients, there's no need to scan labels or worry about hidden grains or fillers sneaking in. These pickles are ready to eat in under an hour, making them one of the most satisfying quick projects you can pull off in a small saucepan. Pile them onto grilled meats, tuck them into lettuce wraps, or eat them straight from the jar — honestly, that last option is hard to resist.
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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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