Legume 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. Fresh dill and sliced garlic infuse every jar with bright, aromatic flavor, while a pinch of red pepper flakes adds just enough heat to keep things interesting. This style of recipe is naturally free from legumes without any substitutions or workarounds needed — just clean, whole vegetables and a simple pantry brine. Store-bought pickles can hide surprising additives, so making your own means you know exactly what's in the jar. The hardest part is waiting the full 24 to 48 hours before cracking one open, because the longer they sit, the more deeply flavored they become. Pile them onto grain bowls, serve them alongside grilled meats, or snack on them straight from the fridge — they're endlessly versatile and satisfying.
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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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