Tree Nut Free Paleo Quick-Pickled Vegetables
Bright, tangy, and loaded with crunch, these quick-pickled vegetables are the kind of fridge staple that makes every meal feel a little more put-together. A simple brine of apple cider vinegar, water, sea salt, and a touch of honey 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's genuinely addictive. The whole thing is naturally free from tree nuts at every step — no sneaky almond flour, no cashew-based anything — just clean, whole ingredients that happen to be paleo-friendly too. Store-bought pickles can be a gamble with ingredient lists that go on forever, so making your own means you know exactly what's in the jar. The optional red pepper flakes add a gentle kick, but the brine is perfectly balanced even without them. After just 30 minutes in the fridge, the vegetables turn lightly tangy while staying satisfyingly crisp — pile them onto grain bowls, serve alongside grilled proteins, or honestly just eat them straight from the jar.
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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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