Ginger Free Classic Pickled Vegetables
Crisp cucumbers, sweet carrots, and peppery radishes come together in a tangy white wine vinegar brine that transforms humble produce into something genuinely craveable. The brine is clean and bright — just vinegar, water, salt, and sugar — so every bite is about the vegetables themselves rather than any overpowering spice. Garlic and fresh dill add aromatic depth, and a pinch of red pepper flakes gives a gentle kick if you want it. Many store-bought pickles and pickling spice blends sneak in ginger without much fanfare, so making your own brine from scratch is the smartest way to keep things completely safe. The process is straightforward: pack the jars, pour over the hot brine, and let the fridge do the work. At 24 hours you get a bright, lightly pickled crunch; push to 48 hours and the flavors deepen into something seriously addictive. These are perfect alongside sandwiches, grain bowls, or just straight from the jar as a snack.
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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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