Nitrate & Nitrite Free Classic Pickled Vegetables
Crunchy, tangy, and loaded with color, these pickled cucumbers, carrots, and radishes are the kind of fridge staple that makes every meal feel a little more exciting. The brine is a clean, simple mix of white wine vinegar, water, kosher salt, and sugar — nothing hidden, nothing processed, just ingredients you can actually read and trust. That matters a lot when you're avoiding cured or preserved foods that often sneak in unwanted additives, because store-bought pickles can be a minefield of mystery preservatives. Here, you control every single thing that goes into the jar. Fresh dill, sliced garlic, and black peppercorns layer in real, bright flavor while the brine does all the heavy lifting overnight. Give them 24 hours and you get a light, snappy pickle; wait 48 and the flavor deepens into something genuinely craveable. Pack them alongside sandwiches, pile them onto grain bowls, or eat them straight from the jar — no judgment.
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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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