Pescatarian Classic Pickled Vegetables
Crunchy, tangy, and packed with color, these pickled vegetables are the kind of thing you'll want to keep stocked in your fridge at all times. Cucumber rounds, carrot coins, and radish slices get layered into jars with fresh dill, sliced garlic, and black peppercorns before a hot white wine vinegar brine does all the heavy lifting. The process is straightforward — dissolve the salt and sugar, pour, cool, and refrigerate — and the reward is a bright, punchy condiment that gets better the longer it sits. At 24 hours you get a light, lively pickle; push it to 48 and the flavor deepens into something genuinely addictive. Since everything here is plant-based and naturally free of meat, this fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds needed. Pile them alongside grilled fish, tuck them into grain bowls, or just snack straight from the jar — honestly, no judgment.
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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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