Walnut 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. 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, and paper-thin radishes layered with fresh dill and garlic. The result is something that tastes like it took real effort but genuinely couldn't be easier. Because the ingredient list is completely clean — no processed additives, no sneaky fillers — this fits naturally into a whole-foods approach without any label-reading stress. Store-bought pickles often hide surprising extras, so making your own means you know exactly what's going in the jar. The optional red pepper flakes add a gentle kick if you want it, and the whole batch is ready to eat after just a short rest in the fridge. Pile them onto grain bowls, serve alongside grilled proteins, or snack straight from the jar — they're that good.
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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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