Chestnut Free Classic Pickled Vegetables
Crisp cucumbers, bright carrots, and peppery radishes come together in a tangy, garlicky brine that transforms humble produce into something genuinely craveable. The combination of white wine vinegar, fresh dill, and a pinch of red pepper flakes gives every jar a bold, layered flavor that keeps you reaching back in for just one more slice. This is the kind of recipe that rewards patience — a full 48 hours in the fridge deepens the pickling and makes the vegetables taste like they came from a serious deli counter. Because everything here is built from straightforward pantry staples and fresh vegetables, there's no need to scrutinize labels or worry about hidden allergens sneaking into your batch. Packing the jars tightly and submerging the vegetables fully in the hot brine is the key step that ensures even, consistent pickling throughout. These pickles are fantastic alongside sandwiches, grain bowls, or a charcuterie spread, and they keep beautifully in the refrigerator so you can make a big batch and snack on them all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!