Vinegar-Brined Pickled Vegetable Salad
A crisp and tangy salad featuring a medley of vegetables pickled in a sharp vinegar brine with a hint of sweetness. This mediterranean-inspired salads ready in about 25 minutes pairs large, julienned carrot, medium, thinly sliced cucumber, thinly sliced radishes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 40 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 1 large, julienned carrot
- 1 medium, thinly sliced cucumber
- 6, thinly sliced radishes
- 1 cup white vinegar
- 1 cup water
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 tbsp, chopped fresh dill
Instructions
- Step 1: In a saucepan, combine 1 cup white vinegar, 1 cup water, 2 tbsp granulated sugar, 1 tbsp kosher salt, 1 tsp black peppercorns, and 1 tsp mustard seeds. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
- Step 2: Remove brine from heat and let cool to room temperature.
- Step 3: In a large bowl, toss 1 large julienned carrot, 1 medium thinly sliced cucumber, and 6 thinly sliced radishes with 2 tbsp chopped fresh dill.
- Step 4: Pour cooled brine over the vegetables and stir gently to combine.
- Step 5: Cover and refrigerate for at least 4 hours or overnight to allow flavors to develop. Serve chilled as a refreshing side salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vinegar-Brined Pickled Vegetable Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vinegar-Brined Pickled Vegetable Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, julienned carrot from drying out.
Can I substitute ingredients in Vinegar-Brined Pickled Vegetable Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vinegar-Brined Pickled Vegetable Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vinegar-Brined Pickled Vegetable Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
