Shellfish Free Classic Pickled Vegetables
Crisp cucumbers, sweet carrots, and peppery radishes come together in a tangy white wine vinegar brine that transforms humble produce into something genuinely craveable. Fresh dill and sliced garlic infuse every jar with bright, aromatic flavor, while a pinch of red pepper flakes adds just enough heat to keep things interesting. This is the kind of recipe that rewards patience — the pickles are good at 24 hours, but give them 48 and the flavor goes somewhere really special. Since every ingredient here is a straightforward pantry or produce staple, there's absolutely nothing to second-guess when it comes to hidden seafood derivatives or shellfish-based additives that sometimes sneak into store-bought pickled products. The brine comes together in under five minutes on the stovetop, and the rest is just assembly and waiting. Keep a jar in the fridge and you'll find yourself reaching for these alongside sandwiches, grain bowls, cheese boards, or honestly just straight from the jar.
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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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