Turkey 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, honey, and sea salt comes together in minutes on the stovetop, then gets poured over crisp cucumber rounds, carrot coins, radish slices, and fragrant fresh dill. The result is a jar packed with color and bold flavor that's ready to eat in under an hour. Because the brine relies on wholesome, unprocessed ingredients — no refined sugars, no additives — it fits cleanly into a grain-free, whole-foods approach without any compromise. These pickles are endlessly versatile: pile them onto lettuce wraps, serve alongside grilled proteins, or snack straight from the jar when you need something punchy and refreshing. The optional red pepper flakes add a gentle kick that plays beautifully against the natural sweetness of the carrots and honey. Once you have a batch chilling in the fridge, you'll find yourself reaching for it constantly.
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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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