Nutmeg Free Classic Pickled Vegetables
Crisp cucumbers, sweet carrots, and peppery radishes come together in a tangy white wine vinegar brine that transforms humble vegetables into something genuinely craveable. Fresh dill and sliced garlic infuse every jar with bright, herby depth, while a touch of red pepper flakes adds just enough heat to keep things interesting. Many spice blends and store-bought pickles sneak in warm spices that can be hard to spot on a label, but this recipe keeps things clean and straightforward — every ingredient is right there in front of you. The brine comes together in just a few minutes on the stovetop, and once the jars are sealed and chilling in the fridge, the vegetables do all the work on their own. At 24 hours you get a light, refreshing pickle; push it to 48 and the flavor goes deeper and more complex. These are the kind of tangy, crunchy bites that disappear fast alongside sandwiches, grain bowls, or a simple cheese board.
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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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