Seed Oil Free Classic Pickled Vegetables
Bright, tangy, and satisfyingly crunchy, these pickled vegetables are the kind of fridge staple that makes every meal feel a little more put-together. Cucumbers, carrots, and radishes get packed into jars with fresh dill, garlic, and peppercorns before a hot white wine vinegar brine does all the heavy lifting. The whole process is refreshingly straightforward — just a quick brine on the stove, a pour, and a little patience while the flavors develop in the fridge. For anyone avoiding seed oils, store-bought pickles and condiments can be a minefield of canola or soybean oil hiding in the ingredient list, but this recipe is nothing but vegetables, vinegar, water, salt, and sugar — completely clean by design. The flavor deepens beautifully between the 24- and 48-hour mark, so it rewards a little extra waiting time. Pile them onto grain bowls, serve alongside grilled meats, or snack on them straight from the jar — no guilt, no mystery ingredients, just pure pickled goodness.
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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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