Yeast Free Paleo Quick-Pickled Vegetables
Tangy, crunchy, and loaded with color, 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, sea salt, and warm spices — so you get that bright, punchy flavor without any of the fermentation or yeast activity that can be a concern with traditional pickling methods. Cucumber rounds, carrot coins, and radish slices soak up the brine beautifully, staying crisp while turning delightfully tangy after just a short rest in the refrigerator. Fresh dill and garlic round everything out, giving the jar a deli-style depth that feels way more impressive than the effort involved. These are endlessly versatile — pile them onto grain bowls, serve alongside grilled proteins, or snack straight from the jar. Because the recipe relies on whole, clean ingredients with no added sugars beyond a small drizzle of honey, it fits naturally into a paleo approach while also sidestepping the yeast-related concerns that can make store-bought pickles and condiments tricky to navigate.
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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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