Wheat Free Paleo Quick-Pickled Vegetables
Quick-pickled vegetables are one of those fridge staples that make every meal feel a little more put-together, and this version delivers serious crunch and tang with almost zero effort. The brine is built from apple cider vinegar, water, sea salt, and a touch of honey, so every ingredient is clean, whole, and naturally free of any grain or gluten concerns. Cucumber rounds, carrot coins, and thinly sliced radishes soak up that peppery, garlicky brine beautifully, while fresh dill ties everything together with a bright herbal note. Store-bought pickles often sneak in additives or vinegars that can be harder to vet, so making your own gives you full control over exactly what goes into the jar. The process is as simple as warming the brine, layering the vegetables, and letting the refrigerator do the rest — no canning equipment, no complicated technique. Pull them out to pile onto grain-free bowls, serve alongside grilled proteins, or just snack straight from the jar when you need something crisp and satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!