Citrus Free Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

4.8

(21)

Tangy, crunchy, and packed with color, these pickled vegetables are the kind of fridge staple that makes everything taste better — from grain bowls to sandwiches to a simple cheese plate. The brine is built entirely on white wine vinegar, water, salt, and sugar, so there's no lemon juice, lime, or orange zest anywhere near the jar, making this a genuinely safe and satisfying option for anyone avoiding citrus. Fresh dill and sliced garlic do all the heavy lifting on flavor, with optional red pepper flakes adding a gentle kick if you're feeling bold. Cucumbers, carrots, and radishes each bring their own texture to the mix, and after 48 hours in the brine they become something truly craveable — bright, zippy, and deeply savory all at once. The process is straightforward: pack the jars, pour over the hot brine, let them cool, and refrigerate. No special equipment, no canning experience required. Once you have a batch in the fridge, you'll find yourself reaching for them constantly.

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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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