Hazelnut Free Classic Pickled Vegetables
Crisp cucumbers, tender carrot coins, and peppery radish rounds come together in a tangy white wine vinegar brine that transforms humble vegetables into something genuinely craveable. Fresh dill, sliced garlic, and a hit of black peppercorns give every jar a bright, aromatic depth that store-bought pickles rarely deliver. The whole process is straightforward — simmer the brine, pack the jars, and let the fridge do the heavy lifting overnight. Because this recipe relies entirely on fresh produce, pantry staples, and a clean vinegar brine, there are no hidden nut-based oils or flavoring blends to worry about, making it a genuinely safe and satisfying option. Pull them out at 24 hours for a lighter pickle or wait the full 48 for a bolder, more complex tang. They're fantastic alongside sandwiches, grain bowls, or a charcuterie spread, and keeping a jar in the fridge means you're always one reach away from something bright and snappy.
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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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