There’s something so satisfying about turning a handful of crisp spring vegetables into a bright, tangy jar of magic. These Maple, Fennel & Dill Spring Pickled Veggies are the perfect quick pickle: crunchy, refreshing, slightly sweet, and full of herby flavor.
The maple syrup adds a gentle sweetness that balances the vinegar beautifully, while the fennel seeds bring that subtle licorice-like warmth that makes these feel a little elevated (without any extra effort).
These are amazing on sandwiches, grain bowls, salads, tacos, or eaten straight from the jar at midnight.
Utilize this recipe in the spring time when these produces can be found fresh at your local farmers market!
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Ingredients
~*~*~* see recipe card for quantities *~*~*~*
- Red onion
- Radish
- Carrots
- Green onions
- Cucumbers
- Garlic
- Dill
- Fennel seeds
- Vinegar
- Sea salt
- Pepper corns
- Maple syrup
Instructions
- Smash some cloves of garlic and put it in the bottom of a clean mason jar with some fresh dill.
- Cut up red onion, radishes, carrots, green onion, and cucumbers into small pieces then put them into the mason jar.
- Fill up the mason jar half way with vinegar, then add maple syrup, sea salt, peppercorns and fennel seeds.
- Fill the rest of the mason jar up with really hot water, then top with more smashed garlic and dill. Let pickle then enjoy!
Hint: Let the jar sit uncovered for 5–10 minutes after adding the hot water before sealing it. This helps prevent pressure buildup and keeps the veggies extra crisp.
Variations
- Spicy - If you want a spicy version, stir in red pepper flakes and add a few slices of jalapeño or serrano for heat. You can also increase the black pepper for an extra sharp kick. For a fun sweet-and-spicy vibe, swap the maple syrup for a small drizzle of hot honey to create a bolder flavor that feels a little addictive.
- Deluxe - For a deluxe version, you can elevate the flavor by adding mustard seeds, coriander seeds, and a few strips of lemon peel for a bright, aromatic twist. If you have fresh fennel bulb on hand, thinly slicing a little and adding it into the jar makes the pickles feel extra gourmet and restaurant-worthy—perfect for serving on a snack board or alongside a spring bowl.
- Kid friendly - For a kid-friendly version, keep the pickles mild by using less red onion, skipping most (or all) of the peppercorns, and adding a little extra maple syrup to soften the tang. You can also stick to gentler veggies like cucumber spears, carrot coins, and bell pepper strips to make them sweeter, crunchier, and easier for kids to enjoy.
Equipment
- Mason jar (quart-size or similar)
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons Spoon (for stirring/scooping)
- Kettle or pot (to heat water)
- Jar lid and ring (or airtight container)
Maple, Fennel & Dill Spring Pickled Veggies
Equipment
- Mason Jar quart sized or similar
- Cutting Board
- Sharp Knife
- Measuring spoons
- Measuring cups
- Spoon
- kettle or pot to heat water
- jar lid and ring
Ingredients
- ½ red onion thinly sliced
- 6 radishes thinly sliced
- 1 medium carrot
- 1 green onions sliced
- ½ cucumber sliced
- 4 cloves garlic smashed
- 3-4 sprigs fresh dill
- ½ cup white vinegar or apple cider vinegar
- ½ cup hot water
- 1 ½ tbsp maple syrup
- 1 tsp sea salt
- ½ tsp whole peppercorns
- ½ tsp fennel seeds
Instructions
- Use a clean quart-sized mason jar.
- Add 2 smashed garlic cloves and a few sprigs of fresh dill to the bottom of the jar.
- Slice your red onion, radishes, carrots, green onion, and cucumber. Pack or layer them into the jar.
- Pour ½ cup vinegar into the jar. Add the maple syrup, sea salt, peppercorns, and fennel seeds.
- Pour in ½ cup very hot water (or enough to cover the veggies completely).
- Add a little extra smashed garlic and a few more sprigs of fresh dill at the top.
- Seal the jar and let it sit at room temperature for about 30 minutes, then transfer to the fridge.
- You can eat them after 1 hour, but they’re best after 12–24 hours when the flavors fully develop.
Storage
Store your pickled veggies in a sealed mason jar or airtight container in the refrigerator. They’re ready to enjoy after about 1 hour, but the flavor gets even better after 12–24 hours.
These quick pickles will stay fresh for about 2 weeks in the fridge. For best texture and crunch, always use a clean fork when grabbing them from the jar.
FAQ
They’re tasty after about 1 hour, but the flavor is best once they’ve had 12–24 hours to fully soak up the brine.
Hot water helps dissolve the salt and maple syrup quickly and jumpstarts the pickling process. If you use cold water, it will still work, but the veggies will take longer to develop flavor.
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