Turmeric 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 exciting. The brine comes together in minutes on the stovetop — apple cider vinegar, a touch of honey, black peppercorns, and a hit of red pepper flakes if you like a little heat — then gets poured straight over crisp cucumber rounds, carrot coins, radish slices, and fresh dill. Many store-bought pickles and spice blends sneak in turmeric as a colorant or preservative, so making your own from scratch is genuinely the easiest way to stay in control of what's in the jar. Everything here is clean, whole-food, and paleo-friendly, with no hidden additives to second-guess. After just 30 minutes in the fridge, the vegetables turn lightly tangy while holding onto that satisfying snap. Pile them onto grain bowls, serve alongside grilled proteins, or eat them straight from the jar — honestly, that last option is hard to resist.
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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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