Whole30 Classic Pickled Vegetables
Tangy, crunchy, and packed with vibrant flavors, these Whole30 Classic Pickled Vegetables are a quick and easy way to elevate any meal. Perfectly balancing zesty white vinegar, aromatic garlic, dill, and a medley of spices like mustard seeds and peppercorns, this versatile recipe transforms fresh carrots, cauliflower, radishes, and cucumber into crisp, pickled perfection. Ready in just 30 minutes (plus marinating time), this refrigerator-friendly recipe is not only Whole30-approved but also a gluten-free, vegan, and paleo staple. Enjoy these pickled veggies as a snack, a side dish, or a topping for salads and bowls—plus, their long-lasting freshness makes them a meal prep dream!
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Recipe Information
Ingredients
- 2 medium carrots
- 2 cups cauliflower florets
- 6 whole radishes
- 1 large cucumber
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon whole black peppercorns
- 1 teaspoon mustard seeds
- 4 whole garlic cloves
- 2 whole bay leaves
- 6 sprigs fresh dill sprigs
Instructions
Wash all vegetables thoroughly.
Peel the carrots and slice them into sticks about 3 inches long.
Separate cauliflower into small florets.
Remove the ends from the radishes and slice them into quarters.
Slice the cucumber into spears.
In a large saucepan, combine the white vinegar, water, and salt.
Add the whole black peppercorns and mustard seeds to the saucepan.
Bring the mixture to a boil over medium heat, stirring until the salt is completely dissolved, then remove from the heat.
Place the garlic cloves and bay leaves at the bottom of a clean mason jar.
Tightly pack the vegetables into the jar, leaving about 1 inch of headspace from the top.
Pour the hot vinegar mixture over the vegetables in the jar, making sure they are fully submerged.
Add fresh dill sprigs into the jar, tucking them between the vegetables.
Seal the jar tightly and allow it to cool to room temperature.
Once cooled, place the jar in the refrigerator for at least 24 hours to allow the flavors to develop before serving.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14941 mg | 650% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.3 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2333 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
