Rice Free Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

4.8

(21)

Crisp cucumbers, tender carrot coins, and snappy radishes come together in a tangy white wine vinegar brine that transforms humble vegetables into something genuinely craveable. Fresh dill, sliced garlic, and black peppercorns layer in an aromatic depth that makes these pickles taste far more complex than the short ingredient list suggests. The whole process is straightforward — simmer the brine, pour it over the packed jars, and let the refrigerator do the rest of the work. Avoiding grains is effortless here because the recipe is built entirely around fresh produce and pantry staples, with absolutely no fillers or hidden starches to worry about. At 24 hours you get a bright, lightly pickled crunch, but push to 48 hours and the flavors deepen into something truly addictive. These are the kind of pickles that disappear fast alongside grilled meats, tucked into wraps, or eaten straight from the jar as a snack.

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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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