Walnut Free Classic Pickled Vegetables
Crisp cucumbers, bright 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 an herby, aromatic depth, while a pinch of red pepper flakes adds just enough heat to keep things interesting. The whole process is refreshingly straightforward — a quick brine on the stovetop, a snug pack into mason jars, and the fridge does the rest. Because every ingredient here is whole and easy to verify, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from processed seasonings. At 24 hours the vegetables are lightly pickled and snappy; push to 48 hours and the flavor goes deeper and more complex. Pile them onto grain bowls, serve alongside grilled meats, or snack straight from the jar — they're that good.
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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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