Lupin Free Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

4.8

(21)

Crisp cucumbers, tender carrot coins, and snappy radishes come together in a tangy, garlicky brine that transforms humble vegetables into something genuinely craveable. The combination of white wine vinegar, fresh dill, and black peppercorns gives every jar a bright, aromatic punch that store-bought pickles rarely match. Because this recipe is built entirely from whole vegetables, pantry staples, and a simple vinegar brine, there are no hidden fillers, flour-based additives, or legume derivatives to worry about — it's naturally free of lupin at every step. Packing the jars snugly and submerging everything in hot brine means the flavors develop beautifully in the fridge, going from lightly pickled at 24 hours to deeply tangy and complex by 48. A pinch of red pepper flakes is optional but highly recommended if you like a little heat threading through the acidity. These pickles are endlessly versatile — pile them onto grain bowls, serve them alongside grilled meats, or just snack straight from the jar. Once you see how easy it is to make your own, reaching for a store-bought jar will feel like a step backward.

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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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