Dairy Free Classic Pickled Vegetables
Crunchy, tangy, and loaded with color, these pickled cucumbers, carrots, and radishes are the kind of condiment that makes everything on the plate taste more exciting. Fresh dill, sliced garlic, and a hint of red pepper flakes bring real depth to a simple white wine vinegar brine, so every jar comes out tasting like it took way more effort than it actually did. Naturally free of any dairy, there's nothing to swap or substitute here — just vegetables, spices, and a quick stovetop brine that comes together in minutes. The hardest part is genuinely waiting the 24 hours before cracking one open, though going the full 48 rewards you with a deeper, more complex pickle. Pack them alongside grain bowls, pile them onto sandwiches, or serve them straight from the jar as a bright, acidic counterpoint to richer dishes. They keep beautifully in the fridge, which means a little weekend prep goes a long way into the week.
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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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