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Maple, Fennel & Dill Spring Pickled Veggies

The perfect batch of pickled veggies to compliment your seasonal recipes this spring.
Prep Time10 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Keyword: garlic, gut healthy, pickled, pickled veggies, radishes, red onions, spring veggies
Servings: 4 servings

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.