Xanthan Gum 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 it's completely clean and free from any thickeners or additives that sneak into store-bought pickles. Cucumbers, carrots, and radishes soak up that peppery, garlicky brine beautifully, and the fresh dill ties everything together with a bright, herby finish. Many commercial pickled products rely on stabilizers or preservatives that can be a concern for anyone avoiding certain additives, but every single ingredient here is exactly what it says it is — nothing hidden, nothing unnecessary. The whole process comes together in under an hour, with most of that time being hands-off refrigerator time. These are fantastic alongside grilled meats, tucked into lettuce wraps, or just eaten straight from the jar as a snack. Once you see how easy it is to make your own, going back to the store-bought version will feel completely unnecessary.
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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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