Yeast Free Classic Pickled Vegetables

Total time24 hr 30 min

Prep time20 min

Cook time10 min

4.8

(21)

Crisp cucumbers, bright carrots, and peppery radishes come together in a tangy, garlicky brine that transforms simple produce into something genuinely craveable. The snap of each vegetable against that vinegar-forward brine is deeply satisfying, and the fresh dill and peppercorns give every jar a classic deli-counter character. For anyone navigating a yeast-free lifestyle, store-bought pickles can be a minefield — many commercial brands sneak in yeast extract or fermented additives that aren't always obvious on the label. This recipe sidesteps all of that by using a straightforward hot brine of white wine vinegar, water, salt, and sugar, so you know exactly what's going into every jar. The process is refreshingly simple: pack the vegetables, pour over the brine, and let the refrigerator do the work over 24 to 48 hours. The longer they sit, the deeper and more complex the flavor gets — making it genuinely hard not to sneak a taste before they're ready. Keep a jar on hand and you'll find yourself reaching for these on sandwiches, grain bowls, cheese boards, or honestly just straight from the jar.

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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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