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.