Gelatin Free Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

4.8

(21)

Crisp cucumbers, bright carrots, and peppery radishes come together in a tangy, garlicky brine that transforms simple produce into something genuinely craveable. The snap of each vegetable against that vinegary, dill-laced liquid is the kind of thing you'll find yourself sneaking straight from the jar. Traditional pickling recipes are naturally free of animal-derived thickeners, and this one keeps it clean with nothing but vegetables, spices, white wine vinegar, and a simple salt-and-sugar brine — no hidden additives to second-guess. The whole process is straightforward: pack your jars, pour over the hot brine, and let the refrigerator do the work. At 24 hours you get a bright, lightly pickled bite; push to 48 hours and the flavors deepen into something really special. These are endlessly versatile — pile them onto sandwiches, serve alongside grilled meats, or set them out as a tangy little side that disappears fast. Once you see how easy homemade pickles are, store-bought will feel completely unnecessary.

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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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