Celery Free Classic Pickled Vegetables
Tangy, crunchy, and packed with color, these pickled vegetables are the kind of fridge staple that makes everything taste better — from grain bowls to charcuterie boards to a simple sandwich. Cucumbers, carrots, and radishes get layered into jars with fresh dill, garlic, and a bright white wine vinegar brine that does all the heavy lifting. Many store-bought pickles sneak in unexpected ingredients, so making your own means you know exactly what's going in the jar. The brine comes together in just a few minutes on the stovetop, and once it's poured over the vegetables, time takes care of the rest. At 24 hours you get a light, zippy pickle, but push to 48 and the flavor deepens into something genuinely addictive. The optional red pepper flakes add a gentle kick if you're feeling bold, but the recipe is delicious either way. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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