Oats Free Classic Pickled Vegetables
Crisp cucumbers, tender carrot coins, and peppery radish rounds come together in a tangy, garlicky brine that transforms humble vegetables into something genuinely craveable. The combination of white wine vinegar, fresh dill, and a hint of red pepper flakes gives every jar a bright, complex flavor that tastes like it took way more effort than it actually did. For anyone navigating grain sensitivities, this recipe is a natural fit — every single ingredient is whole and straightforward, with zero hidden fillers or thickeners to worry about. Pickled vegetables can sometimes sneak in unexpected additives when bought pre-made, so making your own brine from scratch puts you completely in control. Packing the jars tightly and letting the hot brine do its work means you get beautifully seasoned vegetables after just 24 hours in the fridge, or an even deeper, more developed tang if you can hold out for 48. These are endlessly versatile — pile them onto grain bowls, serve alongside grilled proteins, or snack on them straight from the jar. Once you see how easy it is to keep a couple of jars stocked in the refrigerator, store-bought pickles will feel like a distant memory.
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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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