Citric Acid Free Classic Pickled Vegetables
Crunchy, tangy, and loaded with color, these pickled cucumbers, carrots, and radishes are the kind of fridge staple that makes every meal feel a little more exciting. Many store-bought pickles and pickling mixes sneak in citric acid as a preservative or flavor enhancer, which makes finding a safe jar genuinely tricky — but this brine relies entirely on white wine vinegar, water, kosher salt, and sugar to do the work. That simple combination creates a bright, clean acidity without any additives you need to second-guess. Fresh dill and sliced garlic go into each jar for an herby, aromatic depth that develops beautifully as the vegetables sit. The longer they rest in the fridge, the more the flavors meld — you'll get a lighter pickle at 24 hours and something more complex and satisfying at 48. Pack them alongside sandwiches, pile them onto grain bowls, or just snack straight from the jar. Once you see how easy it is to make your own, you'll wonder why you ever reached for a store-bought bottle.
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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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