Quick Vinegar-Dill Pickled Vegetables

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Crunchy carrots and cucumbers pickled in a bright dill-spiked brine for a refreshing sour crunch. This Eastern European-inspired vegetarian recipe, ready in about 20 minutes, pairs carrots, cucumber, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 30 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and thinly sliced carrots
• 1 medium, peeled and thinly sliced cucumber
• 1 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tbsp dill seeds
• 1 tsp salt
• 1/2 tsp mustard seeds
• 1 bay leaf

Instructions

1. Step 1: In a medium saucepan, combine 1 cup white vinegar, 1/2 cup water, 2 tbsp sugar, 1 tsp salt, 1/2 tsp mustard seeds, and 1 bay leaf. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
2. Step 2: Add 2 medium peeled and thinly sliced carrots and 1 medium peeled and thinly sliced cucumber to the simmering brine.
3. Step 3: Simmer for 5 minutes, then remove from heat and cool to room temperature.
4. Step 4: Transfer vegetables and brine to a sterilized jar, submerging vegetables completely. Refrigerate for at least 2 hours before serving.