Low Sugar Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

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Ingredients

8 servings

For the vegetables

2 medium english cucumbers (about 1 lb total), sliced into ¼-inch rounds
3 medium carrots (about 8 oz total), peeled and sliced into ¼-inch coins
1 bunch radishes (about 8 oz), trimmed and sliced into ¼-inch rounds
4 cloves garlic, thinly sliced
4 sprigs fresh dill
1 tsp black peppercorns
½ tsp red pepper flakes (optional)

For the brine

1 ½ cups white wine vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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1 ½ cups water
2 tbsp kosher salt
1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

Instructions

1
Divide the cucumber rounds, carrot coins, and radish slices evenly between two clean wide-mouth quart mason jars, packing them in snugly. Tuck 2 garlic slices, 2 dill sprigs, 1/2 tsp black peppercorns, and 1/4 tsp red pepper flakes (if using) into each jar.
2
Combine the white wine vinegar, water, kosher salt, and granulated sugar in a medium saucepan over medium-high heat, stirring until the salt and sugar are fully dissolved, about 3–4 minutes. Remove from heat.

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