Soy Free Classic Pickled Vegetables
Crisp cucumbers, bright carrots, and peppery radishes come together in a tangy brine that transforms humble vegetables into something genuinely craveable. The combination of white wine vinegar, fresh dill, garlic, and a hint of red pepper flakes gives every jar a bold, layered flavor that store-bought pickles rarely deliver. Soy has a sneaky way of showing up in packaged condiments and brined snacks, but every single ingredient here is straightforward and clean — no hidden additives, no label anxiety. The brine comes together in just one saucepan, and packing the jars is almost meditative once you get into a rhythm. Waiting the full 48 hours is genuinely hard, but the deeper, more complex flavor is absolutely worth the patience. Keep a jar in the fridge and you'll find yourself reaching for these alongside sandwiches, grain bowls, cheese boards, or honestly just straight out of the jar with a fork.
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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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