Pecan Free Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

4.8

(21)

Crisp cucumbers, bright carrots, and peppery radishes 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 fragrant, layered flavor that tastes far more impressive than the effort involved. This is one of those recipes where patience is the only real skill required — the brine does all the heavy lifting while the vegetables sit in the fridge developing their character. At 24 hours you get a light, refreshing pickle; push it to 48 and the flavors deepen into something bold and briny that pairs beautifully with sandwiches, grain bowls, or a charcuterie spread. Every ingredient here is straightforward pantry and produce staple, so there's zero concern about hidden nuts or cross-contamination from specialty items. Whether you're stocking the fridge for the week or making a batch to bring to a gathering, these jars are as practical as they are delicious.

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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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