Pork Free Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

4.8

(21)

Crisp cucumbers, tender carrot coins, and peppery radish rounds come together in a tangy brine that transforms simple vegetables into something genuinely craveable. The sharp bite of white wine vinegar is balanced by just a touch of sugar, while fresh dill, sliced garlic, and black peppercorns layer in an aromatic depth that keeps you reaching back into the jar. This is the kind of recipe that rewards patience — a full 48 hours in the fridge means the flavors really sink in, though honestly the 24-hour version is hard to resist on its own. Everything here is straightforward pantry and produce, so there's no need to scrutinize labels or worry about hidden additives sneaking into your jar. Packed vegetables are a category where store-bought options can sometimes raise questions about processing or shared facilities, but making your own brine from scratch puts you fully in control. These pickles are brilliant alongside grain bowls, tucked into wraps, or served as a bright, acidic counterpoint to rich mains. Once you see how easy it is, a batch or two in the fridge will quickly become a weekly habit.

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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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