Quick Paleo Pickles

Lately, I’ve been really into pickled vegetables. Did you know that you can pickle just about anything?

Yesterday, I did a quick pickle of radishes in zucchini to go with my salmon burger.

All you need to make a quick pickling solution you probably already have at home.

There are two ways to go about pickling. 

If you want to infuse herbs then you want the heat method (described below) or if you want them immediately - which I did with my meal - then thinly slice your veggies and dump them into a bowl with a mixture of 1/2 c of raw apple cider vinegar and 1-2 tsp of honey.  

Stir about every 2-3 minutes for approximately 10 minutes. 

Boom, quick pickled veggies.

For infusing herbs, and you've got time as in, overnight kind of time, check out my pickle brine below.


Variety of Herbs and Spices to Taste (dill, garlic, hot peppers, or plain)
3 t of Himalayan Salt
Apple Cider Vinegar
Raw Honey
16 oz Mason Jar

Sanitize your Mason Jar by washing the jar and lid in hot soapy water. Rinse well and dry completely. You could also wash them in the dishwasher if you have a sanitize cycle. 
Combine your choice of chopped veggie with herbs and or spices if you want in the Mason jar, leaving 1-2 inches at the top for the brine.
Heat ½ cup of filtered water over low heat until boiling, then stir in ½ cup of apple cider vinegar, salt, and a little raw honey, maybe about a tsp. 
The hot brine infuses the spices and creates that tender crunch you get with pickling. Secure the lid, and cool at room temperature before refrigerating. Let the veggies refrigerate for at least 24 hours before enjoying.