Nightshade Free Classic Pickled Vegetables
Crunchy, tangy, and packed with color, these pickled vegetables are the kind of jar you'll find yourself reaching into straight from the fridge. Cucumbers, carrots, and radishes get packed alongside fresh dill, garlic, and black peppercorns before a hot white wine vinegar brine does all the heavy lifting. For anyone avoiding nightshades, classic pickling recipes can be a minefield — bell peppers, tomatoes, and chili-based spices sneak into so many store-bought versions. Here, the brine is built entirely from vinegar, water, salt, and sugar, keeping things clean and completely free of those common offenders. The optional red pepper flakes are the only call-out to watch, and they're easy to skip without losing any of the bright, briny character. After just 24 hours in the fridge the vegetables are lightly pickled and snappy; give them 48 hours and the flavor deepens into something genuinely addictive. Pile them alongside grilled proteins, tuck them into wraps, or just eat them straight — no guilt, no guesswork.
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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)
Can be omittedred pepper flakes
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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