Anti Inflammatory Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

Anti Inflammatory Classic Pickled Vegetables

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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 De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar Colavita Aged White Wine Vinegar Monari White Wine Vinegar
See all
1 ½ cups water
2 tbsp kosher salt
1 tbsp granulated sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.

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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