Turkey Free Classic Pickled Vegetables
Crisp cucumbers, tender carrot coins, and snappy radishes come together in a tangy white wine vinegar brine that transforms humble produce into something genuinely craveable. Fresh dill, sliced garlic, and black peppercorns layer in an herby, aromatic depth that store-bought pickles rarely deliver. The whole process is straightforward — a quick brine on the stovetop, a snug pack into mason jars, and a patient wait in the fridge. At 24 hours you get a bright, lightly pickled bite; push it to 48 and the flavors deepen into something truly special. Every ingredient here is plant-based and naturally free from any meat products, so there's zero guesswork about what's in the jar. These are fantastic alongside grain bowls, tucked into sandwiches, or just eaten straight from the fridge as a satisfying snack.
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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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