Almond Free Classic Pickled Vegetables
Crisp cucumbers, sweet carrots, and peppery radishes come together in a tangy, garlicky brine that transforms everyday vegetables into something genuinely craveable. The combination of white wine vinegar, fresh dill, and a hint of red pepper flakes gives each jar a bright, complex flavor that store-bought pickles rarely match. Everything here is naturally free from tree nuts — no specialty swaps or label-checking required, just clean, whole ingredients you likely already have on hand. Packing the jars snugly and letting the hot brine do its work means you get beautifully pickled vegetables with minimal effort and zero guesswork. The 24-hour wait is the hardest part, though holding out for 48 hours rewards you with deeper, more developed flavor throughout. Keep a jar in the fridge and you have an instant side dish, a sandwich topper, or a snack that feels far more impressive than the prep time deserves.
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Learn more →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
- 1 ½ cups water
- 2 tbsp kosher salt
- 1 tbsp granulated sugar
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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