Ingredients
Here’s a breakdown of what goes into this crunchy, garlicky pickled vegetable recipe and why each ingredient plays a role.
- 2 cups baby cucumbers or Persian cucumbers, sliced — Adds classic, crisp pickle flavor and texture.
- 1 cup carrots, peeled and cut into sticks — Adds natural sweetness, crisp texture, and vibrant color.
- 1 cup red or yellow bell pepper, sliced — Adds sweetness and a pop of bright color.
- ½ medium red onion, thinly sliced — Adds a sharp, slightly sweet flavor that mellows as it pickles.
- 5–6 cloves fresh garlic, lightly crushed — Infuses the brine and vegetables with bold, aromatic garlic flavor.
- 1½ cups white vinegar — Forms the tangy, acidic base of the brine.
- 1½ cups water — Balances the acidity of the vinegar so the brine isn’t overpoweringly sharp.
- 1½ tablespoons kosher salt — Enhances the overall flavor of the brine and helps preserve the vegetables.
- 1 tablespoon granulated sugar — Balances the acidity of the vinegar with a touch of sweetness.
- ½ teaspoon black peppercorns — Adds a mild, warm heat and subtle spice.
- 1 teaspoon mustard seeds — Provides a slightly tangy, sharp flavor typical of classic pickling spice blends.
- ½ teaspoon dill seeds, optional — Reinforces the classic dill flavor throughout the brine.
- 2–3 sprigs fresh dill, plus extra for the jars — Adds that classic, essential fresh dill pickle flavor.
- 1 bay leaf — Adds subtle aromatic depth throughout the pickling process.
- ¼ teaspoon red pepper flakes, optional — For those who want a gentle kick of heat.
Instructions
This recipe is simple and requires minimal active preparation time. Here’s exactly how to make it.
Wash all the vegetables thoroughly. Slice the cucumbers and bell pepper, cut the carrots into thin sticks, and slice the red onion. Keeping the pieces relatively uniform helps them pickle evenly.
Divide the garlic, fresh dill, peppercorns, mustard seeds, dill seeds, bay leaf, and optional red pepper flakes between clean glass jars.
Divide the cucumbers, carrots, bell pepper, and red onion among the jars. Pack them snugly but avoid crushing the vegetables.
Add the vinegar, water, salt, and sugar to a saucepan. Bring to a gentle simmer over medium heat, stirring until the salt and sugar completely dissolve.
Carefully pour the warm brine into the jars, making sure the vegetables are completely submerged. Leave a little space at the top of each jar.
Let the jars cool at room temperature until no longer warm. Cover them tightly with their lids.
Transfer the jars to the refrigerator and let the vegetables pickle for at least 12 hours. For the best garlic-dill flavor, allow them to sit for 24–48 hours.
Give the vegetables a quick stir or shake before serving. Add fresh dill on top for an extra burst of herbal flavor.