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Four glass snack jars packed with carrot sticks, cucumber spears and pink radishes on a light wooden board

Crunchy Pickled Vegetable Snack Jars to Grab and Go

Four single-serve jars of quick pickled carrots, cucumber and radishes in a mild vinegar brine. Ready after 4 hours in the fridge and good for up to 2 weeks.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 35 minutes
Servings: 4 jars
Course: Snack
Cuisine: American
Calories: 35
Ingredients Method Notes

Ingredients
  

Vegetables and jar flavorings
  • 2 carrots medium (200 g); peeled, cut into sticks 7 cm / 3 inches long and 1 cm thick
  • 2 mini cucumbers (200 g); ends trimmed, cut into spears the same size as the carrots
  • 6 radishes (100 g); trimmed, halved or quartered
  • 4 garlic cloves small; peeled and lightly smashed
  • 4 fresh dill sprigs
  • 1 tsp yellow mustard seeds
  • 1 tsp black peppercorns
Brine
  • 1 cup water (240 ml)
  • 1 cup white vinegar, 5% acidity (240 ml)
  • 2 tsp fine sea salt (12 g)
  • 1 tbsp granulated sugar (12 g)

Method
 

  1. Peel the carrots and cut them into sticks 7 cm / 3 inches long and about 1 cm thick. Trim 5 mm off the ends of the cucumbers and cut them into spears the same size. Halve or quarter the radishes so the pieces are about the same size.
  2. Divide the garlic, dill, mustard seeds and peppercorns among 4 clean 350 ml / 12 oz jars, using 1 clove, 1 sprig, 1/4 tsp mustard seeds and 1/4 tsp peppercorns per jar. Stand the carrot and cucumber sticks upright and tuck the radishes in the gaps. Pack tightly, stopping 1 cm / 1/2 inch below the rim.
  3. Combine the water, vinegar, salt and sugar in a 1.5-quart / 1.4 L saucepan. Bring to a simmer over medium heat, stirring for 2 to 3 minutes until the salt and sugar dissolve. Remove from the heat.
  4. Let the brine cool for 10 minutes. Don't pour it boiling hot, because it softens the cucumbers and you'll end up with limp spears. Pour it over the vegetables until they're covered, tap each jar on the counter to release air bubbles, and screw on the lids.
  5. Refrigerate for at least 4 hours before eating. The brine turns pink as the radishes bleed, and the flavor deepens by 24 hours. Keep the jars cold and eat within 2 weeks.

Notes

  • Wash the jars and lids in hot soapy water and dry them before packing.
  • Eat the first jar at 4 hours for a light crunch, or wait 24 hours for stronger tang.
  • Pour the brine warm, not boiling, so the cucumbers stay crisp.
  • You may have a few tablespoons of brine left over. Discard it rather than reusing it.