Pickled Vegetables
A great way to use up your produce before it goes bad and reduce food waste is to make pickled vegetables. Though salt is often used in pickle brines, you can still pickle the Paleo way without added sodium. These tangy veggies make great snacks on their own or can be used as toppings on burgers, salads, power bowls, eggs, and more.
We understand that it can be challenging to eat or cook all the produce you buy when the shelf life of most fruits and vegetables can be short. Thankfully, pickled vegetables can be stored in the refrigerator for up to two weeks, extending their shelf life by soaking in acidic vinegar. The brine flavors of the following recipes are also adjustable, so you can add whatever Paleo ingredients you prefer.
How to Pickle Vegetables
All you need is a jar with a lid, veggies, Paleo-approved vinegar, water, honey (optional), and your choice of spices.
Best Ingredients for a Paleo Pickling Brine
Add Pickled Red Onions to Anything!
Pickled red onions pair nicely with many recipes and add a tangy crunch to most dishes. Try pairing it with some of our recipes below!
Pickled Strawberries
Believe it or not, you can also pickle fruit! Pickled Strawberries pair well with Paleo ice cream or a salad with fresh blueberries.
Don't Forget Fermented Foods
Fermentation is a little different than pickling. Instead of soaking the produce in a vinegar-based brine, you soak the vegetables in a salt-based brine. Technically, The Paleo Diet® doesn’t allow salt, but we have some variations of fermented recipes that are similar to pickling!
