Lactose Free Classic Pickled Vegetables
There is something deeply satisfying about opening the fridge to find a jar of bright, crunchy pickled vegetables just waiting to be eaten. Crisp cucumber rounds, tender carrot coins, and peppery radish slices come together in a tangy white wine vinegar brine that is punchy, garlicky, and fragrant with fresh dill. The whole process is completely plant-based and naturally free of any dairy, so there is zero label-reading stress — just clean, simple ingredients doing exactly what they are supposed to do. A quick brine of vinegar, water, salt, and sugar is all it takes to transform raw vegetables into something genuinely craveable. The hardest part is honestly waiting the 24 hours before you dig in, though the flavor deepens beautifully if you can hold out for 48. Pile them onto grain bowls, serve them alongside grilled proteins, or just snack straight from the jar — they are that good.
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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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