Peanut Free Classic Pickled Vegetables
Crisp cucumbers, tender carrot coins, and peppery radish rounds come together in a tangy white wine vinegar brine that transforms humble vegetables into something genuinely craveable. The addition of fresh dill, sliced garlic, and black peppercorns gives every jar a bright, aromatic punch that store-bought pickles rarely deliver. This is the kind of recipe that rewards patience — a full 48 hours in the fridge means deeply flavored, satisfying pickles that hold their crunch beautifully. The brine itself is just vinegar, water, salt, and sugar, so you know exactly what's going into the jar and there's zero guesswork about hidden additives or shared-facility concerns. Everything here is naturally free of peanuts and tree nuts by design, with no substitutions needed. Pack them alongside sandwiches, chop them into grain bowls, or snack straight from the jar — these pickles earn their place in the fridge fast.
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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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