Cashew Free Classic Pickled Vegetables
Crisp cucumbers, bright carrots, and peppery radishes come together in a tangy white wine vinegar brine that transforms humble vegetables into something genuinely craveable. Fresh dill and sliced garlic infuse every jar with an aromatic depth that makes these pickles taste far more complex than the short ingredient list suggests. The optional red pepper flakes add a gentle kick that keeps you reaching back into the jar. Because this recipe is built entirely from fresh produce, pantry staples, and a simple stovetop brine, there's absolutely nothing to second-guess — no hidden nut derivatives, no processed sauces, just clean, straightforward ingredients you can see and trust. Patience is the only real skill required here; the vegetables hit a lovely light pickle at 24 hours and develop a bolder, more rounded flavor by 48. Keep a jar in the fridge and you'll find yourself pulling it out alongside everything from grain bowls to grilled meats.
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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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