Sesame 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. A bright apple cider vinegar brine seasoned with black peppercorns, a touch of honey, and optional red pepper flakes does all the heavy lifting, infusing cucumber rounds, carrot coins, and radish slices with bold, zippy flavor in under an hour. Fresh dill and sliced garlic tucked into the jar add an herby, aromatic depth that store-bought pickles rarely deliver. Because the brine is built entirely from whole, clean ingredients, there's no need to scan labels for hidden additives or worry about cross-contact from shared processing lines. The whole process comes together in one saucepan and a single jar, making it genuinely low-effort for something that tastes this good. Pile them onto grain bowls, serve alongside grilled proteins, or snack straight from the jar — they hold up beautifully in the fridge and only get better as they sit.
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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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