Paraben Free Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

4.8

(21)

Crunchy, tangy, and packed with color, these pickled cucumbers, carrots, and radishes are the kind of jar you'll find yourself reaching into straight from the fridge. The brine is a simple mix of white wine vinegar, water, kosher salt, and sugar — nothing hidden, nothing processed, just clean pantry staples you can see and trust. Fresh dill, sliced garlic, and black peppercorns layer in an herby, aromatic depth that store-bought pickles rarely deliver. One of the best things about making your own brine from scratch is knowing exactly what went into it, which matters a lot when you're avoiding synthetic preservatives and additives that tend to sneak into commercial products. Pack the jars, pour the hot brine over, and let the fridge do the work — at 24 hours you get a bright, lightly pickled bite, and at 48 hours the flavor really deepens into something special. These are fantastic alongside sandwiches, grain bowls, or a cheese board, and they keep beautifully in the refrigerator for snacking all week long.

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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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