Brazil Nut Free Classic Pickled Vegetables
Crisp cucumbers, tender carrot coins, and peppery radish rounds come together in a tangy white wine vinegar brine that transforms simple vegetables into something genuinely crave-worthy. The addition of fresh dill, sliced garlic, and black peppercorns gives every jar a bright, aromatic depth that store-bought pickles rarely deliver. Because this recipe is built entirely from fresh produce, pantry staples, and a straightforward brine, there's no need to scan labels or second-guess what's hiding in a pre-made product. Packing the jars snugly and submerging everything in hot brine is really all the technique you need — it's approachable enough for a first-time pickler but satisfying enough to keep experienced cooks coming back. At 24 hours you get a light, lively pickle; push it to 48 and the flavors deepen into something truly special. These are fantastic alongside sandwiches, grain bowls, cheese boards, or honestly just eaten straight from the jar.
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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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