Crunchy, tangy, and endlessly snackable — homemade pickled vegetables are one of the easiest kitchen wins there is. Carrot sticks, cucumber slices, and peppery radishes soak up a bright garlicky brine in just a few hours, turning into the perfect topping for tacos, grain bowls, or straight-out-of-the-jar eating.
Ingredients
- 2 large carrots, cut into sticks
- 1 cucumber, sliced into rounds
- 6 radishes, thinly sliced
- 2 cups white vinegar
- 2 cups water
- 2 tbsp kosher salt
- 1 tbsp sugar
- 4 cloves garlic, smashed
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- Fresh dill sprigs
- 1 bay leaf
Instructions
- Pack the jar: Pack the carrots, cucumber, radishes, garlic, dill, and bay leaf tightly into a clean quart-size jar (or two pint jars).
- Make the brine: Bring the vinegar, water, salt, sugar, peppercorns, and mustard seeds to a boil, stirring until the salt and sugar dissolve.
- Fill and seal: Carefully pour the hot brine over the vegetables, leaving 1/2 inch headspace. Tap the jar to release air bubbles, then seal with a lid.
- Cool and chill: Let cool to room temperature, then refrigerate at least 4 hours (overnight is better) before eating. They keep 3–4 weeks in the fridge.
Pro tip: Cut your vegetables on the thicker side — they’ll stay crunchier longer in the brine. And don’t toss the brine: it’s fantastic splashed into a vinaigrette.
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Estimated nutrition per serving (1/4 cup): 25 calories, 1g protein, 5g carbs, 0g fat
