Vegetarian Paleo Quick-Pickled Vegetables
These bright, tangy pickled vegetables are the kind of fridge staple that makes every meal feel a little more exciting. Crisp cucumber rounds, sweet carrot coins, and peppery radish slices all soak up a punchy apple cider vinegar brine seasoned with garlic, fresh dill, and a touch of honey — the result is bold, colorful, and completely addictive. The whole process comes together on the stovetop in just a few minutes, and the vegetables are ready to eat after a short rest in the fridge. Because the brine is built entirely from whole, clean ingredients, there's no need to scan labels for hidden additives or preservatives that often sneak into store-bought pickles. The optional red pepper flakes add a gentle kick if you're in the mood for a little heat, but the base brine is beautifully balanced on its own. Pile them onto grain bowls, tuck them into wraps, or just snack straight from the jar — they're endlessly versatile and genuinely hard to stop eating.
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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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