Seed Oil Free Paleo Quick-Pickled Vegetables
Tangy, crunchy, and loaded with color, these quick-pickled vegetables are the kind of fridge staple that makes every meal feel a little more put-together. The brine is built from apple cider vinegar, water, sea salt, and a touch of honey — nothing processed, nothing refined, and absolutely no seed oils hiding in the mix. That matters more than you might think, since many store-bought pickles and condiments sneak in canola or soybean oil as a preservative or flavor carrier. Here, the brine does all the heavy lifting on its own, and it works beautifully. Crisp cucumber rounds, sweet carrot coins, and peppery radish slices soak up the garlicky, dill-forward brine in as little as 30 minutes, so you're never far from a seriously satisfying crunch. Pile them onto grain bowls, serve alongside grilled proteins, or eat them straight from the jar — no judgment. This is the kind of clean, vibrant recipe that proves simple ingredients always win.
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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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