Fructose Free Classic Pickled Vegetables
Crisp cucumbers, tender carrot coins, and peppery radish rounds come together in a tangy, garlicky brine that transforms simple vegetables into something genuinely craveable. The snap and brightness of a good pickle is hard to beat, and this homemade version delivers that satisfying crunch without any of the mystery ingredients lurking in store-bought jars. Keeping fructose low in pickled foods can be tricky since many commercial brands sneak in high-fructose corn syrup or honey-based brines, but here the only sweetener is a single tablespoon of granulated sugar spread across the entire batch — a minimal amount that keeps the brine balanced without tipping the scale. Fresh dill and sliced garlic do the heavy lifting on flavor, while a pinch of red pepper flakes adds just enough warmth to keep things interesting. The process is straightforward: pack your jars, pour over the hot brine, and let the refrigerator do the rest. At 24 hours you get a light, lively pickle; push it to 48 and the flavors deepen into something truly special alongside grilled meats, grain bowls, or a simple cheese board.
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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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