Xanthan Gum Free Classic Pickled Vegetables
Crisp cucumbers, bright carrots, and peppery radishes come together in a tangy white wine vinegar brine that transforms humble vegetables into something genuinely craveable. The snap of each bite, layered with fresh dill, sliced garlic, and a whisper of heat from red pepper flakes, makes these jars nearly impossible to resist once they've had time to meld in the fridge. Many store-bought pickles and brined vegetables sneak in stabilizers and thickeners that can be a real headache to track down on labels — this recipe keeps things completely clean with nothing but vinegar, water, salt, sugar, and fresh aromatics. There's no specialty equipment needed beyond a couple of mason jars and a saucepan, which makes the whole process feel approachable even on a busy weeknight. The brine comes together in just a few minutes on the stove, and once it's poured over the packed vegetables, time does the rest of the work. Pull them out at 24 hours for a lighter pickle or wait the full 48 for a deeper, more complex tang — either way, you'll want to keep a jar in the fridge at all times.
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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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