Gut Friendly Classic Pickled Vegetables
Crunchy, tangy, and loaded with color, this jar of pickled cucumbers, carrots, and radishes is the kind of thing you'll find yourself reaching for all week long. Fermented and pickled foods are a cornerstone of gut-supportive eating, and this brine — built on white wine vinegar, kosher salt, and just a touch of sugar — does the heavy lifting without any complicated steps or hard-to-find ingredients. Fresh dill and sliced garlic tuck right into each jar, adding aromatic depth that gets better the longer the vegetables sit. The 24-hour mark gives you a bright, lightly pickled bite, but if you can hold out to 48 hours, the flavor really deepens into something special. Cucumbers stay satisfyingly crisp, carrots bring a little sweetness, and radishes mellow beautifully in the brine. Keep a jar in the fridge and you've got an instant side, a topping for grain bowls, or a snack that actually does something good for you.
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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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