Skip to content
Menu
Classic Pickled Vegetables (Carrots, Cucumber & Radish)
Side

Classic Pickled Vegetables (Carrots, Cucumber & Radish)

30 minServes 3Nutri-Score B€
from @mao.tao2 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • white vinegarPantry480 ml
  • waterOther480 ml
  • kosher saltSpices30 g
  • sugarPantry19 g
  • carrots (peeled and chopped into desired shape)Produce900 g
  • English cucumber (cut into chips or spears)Produce300 g
  • radishes (trimmed and sliced)Produce250 g
  • fresh dill (fresh sprigs)Produce30 g
  • peppercornsSpices9 g
  • dried thymeSpices3 g
  • red pepper flakesSpices3 g
  • garlic cloves (peeled and halved)Produce9 pieces

per serving

Nutrition

158kcal

Carbs
35 g
Proteins
3 g
Fat
1 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl

step by step

Method

  1. Prepare the vegetables

    • Peel the carrots and chop them into your desired shape.
    • Cut the cucumber into chips or spears.
    • Trim and slice the radishes.
    Step 1

  2. Pack the jars

    • Pack the vegetables tightly into the jars.
    • Distribute the halved garlic cloves among the jars.
    • Add the peppercorns, dried thyme and red pepper flakes to each jar.
    • Tuck fresh dill into each jar.
    Step 2

  3. Make the brine

    • Combine the white vinegar, water, sugar and kosher salt in a pot.
    • Heat until simmering and the sugar has dissolved.
    Step 3

  4. Pour the brine and cool

    • Pour the hot brine over the vegetables to cover them completely.
    • Let the jars come to room temperature, then refrigerate.
    Step 4

  5. Pickle and store

    • Let the pickles sit in the fridge until ready to eat.
    • Keep refrigerated for up to two weeks.
    Step 5
Get Mezze