Paleo Classic Pickled Vegetables

Transform your snacking and side dishes with these vibrant Paleo Classic Pickled Vegetables—a tangy, crunchy delight that's as nutritious as it is flavorful. Packed with a medley of colorful vegetables like carrots, cauliflower, cucumbers, and red bell peppers, this paleo-friendly recipe is elevated with aromatic spices like dill, bay leaves, black peppercorns, and mustard seeds. Infused with a zesty brine made from apple cider vinegar and Himalayan pink salt, these pickles are naturally preserved and free from refined sugars, making them a guilt-free choice for health-conscious foodies. Ready in just 30 minutes of prep and cook time, this quick and easy refrigerator pickling method delivers perfect results in as little as 48 hours. Perfect as a crisp snack, a side to savory dishes, or a topping for salads, these Paleo Classic Pickled Vegetables are a delicious way to add zing to your meal prep lineup.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

Divide the garlic cloves, bay leaves, dill sprigs, black peppercorns, and mustard seeds evenly among the jars.

Step 4

Pack the prepared vegetables evenly into each jar. Make sure to pack them tightly but not to the point where they are crushed.

Step 5

Pour the hot vinegar brine into each jar, covering the vegetables completely, while leaving about 1/2 inch of headroom at the top.

Step 6

Seal the jars with lids and leave them to cool to room temperature.

Step 7

Once cooled, place the jars in the refrigerator. Allow the vegetables to pickle for at least 48 hours before serving for optimal flavor.

Step 8

Enjoy these paleo-friendly pickled vegetables as a crunchy snack or a tangy side to any dish.

Nutrition Facts

Serving size	(1571.4g)

Amount per serving	% Daily Value*
Calories	297.4

Total Fat 2.3g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 13422.6mg	0%
Total Carbohydrate 44.3g	0%
Dietary Fiber 10.9g	0%
Total Sugars 17.9g
Protein 7.6g	0%

Vitamin D 0IU	0%
Calcium 222.5mg	0%
Iron 4.8mg	0%
Potassium 1784.1mg	0%

*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.

Source of Calories

Fat: 9.1%

Protein: 13.3%

Carbs: 77.6%