Mushroom Free Classic Pickled Vegetables
Crisp cucumbers, sweet carrots, and peppery radishes come together in a tangy white wine vinegar brine that transforms everyday vegetables into something genuinely crave-worthy. 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 is the kind of recipe that rewards patience — the pickles are good at 24 hours, but give them 48 and the flavor goes deep into every slice. Store-bought pickled vegetables can be a minefield of unexpected add-ins, but this brine is completely straightforward: vinegar, water, salt, sugar, and nothing you didn't put there yourself. Packing the jars tightly means you get a satisfying crunch in every bite, whether you're pulling them out as a snack, a condiment, or a bright side alongside a rich main dish. The whole process is low-effort and low-fuss, and once you have two jars sitting in your fridge, you'll wonder how you ever went without them.
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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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