Shellfish Free Paleo Quick-Pickled Vegetables
Tangy, crunchy, and bursting with bright flavor, these quick-pickled vegetables are the kind of fridge staple that makes every meal feel a little more exciting. 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 result that tastes like it took far more effort than it did. The whole thing is completely plant-based and free from any processed additives, making it a natural fit for anyone eating clean and whole. Every single ingredient here is exactly what it says it is — no hidden fillers, no mystery sauces, no reason to squint at a label. A little heat from optional red pepper flakes and the aromatic punch of garlic and peppercorns give the brine real depth, so these aren't your average sad pickle slices. They're ready to eat after just 30 minutes in the fridge, which means you can throw them together before dinner and have a vibrant, tangy side waiting for you by the time the table is set.
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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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