Paleo Classic Pickled Vegetables
Brighten up your meals with this *Paleo Classic Pickled Vegetables* recipe—a vibrant mix of carrots, cauliflower, cucumbers, and red bell peppers infused with garlic, dill, and aromatic spices. Perfectly paleo-friendly, this recipe uses a brine of apple cider vinegar, water, and Himalayan pink salt, creating a tangy, healthy snack or versatile side dish without refined sugar. With just 20 minutes of prep time and a simple hot brine technique, you'll have crisp, flavorful pickles ready after just 48 hours. These crunchy, nutrient-packed veggies are ideal for adding a zesty twist to meals or enjoying straight out of the jar. Give your pickling game a paleo-approved upgrade with this easy recipe!
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Recipe Information
Ingredients
- 2 medium, peeled and cut into sticks Carrots
- 1 cup Cauliflower florets
- 1 medium, sliced into rounds Cucumber
- 1 medium, sliced into strips Red bell pepper
- 4 whole, peeled Garlic cloves
- 2 whole Bay leaves
- 4 fresh Dill sprigs
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 cups Apple cider vinegar
- 2 cups Water
- 2 tablespoons Himalayan pink salt
Instructions
Prepare the vegetables by peeling and cutting the carrots, separating the cauliflower into small florets, slicing the cucumber into rounds, and slicing the red bell pepper into strips.
In a medium saucepan, combine the apple cider vinegar, water, and Himalayan pink salt. Bring the mixture to a simmer over medium heat, stirring until the salt is dissolved.
Divide the garlic cloves, bay leaves, dill sprigs, black peppercorns, and mustard seeds evenly among the jars.
Pack the prepared vegetables evenly into each jar. Make sure to pack them tightly but not to the point where they are crushed.
Pour the hot vinegar brine into each jar, covering the vegetables completely, while leaving about 1/2 inch of headroom at the top.
Seal the jars with lids and leave them to cool to room temperature.
Once cooled, place the jars in the refrigerator. Allow the vegetables to pickle for at least 48 hours before serving for optimal flavor.
Enjoy these paleo-friendly pickled vegetables as a crunchy snack or a tangy side to any dish.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13423 mg | 584% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 17.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1784 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
