What Veggies Are Best For Dill Pickles?

“I’ve been growing cucumbers for a few years here in Auckland, but lately, I’ve been wondering if I could be using other veggies to make dill pickles. My family loves pickles, and I’ve done cukes, sure, but is there anything else I can pickle with dill to make them really pop? Any tips or alternatives for when the cucumber harvest is so-so? Thanks a bunch!”

Patrick, Auckland, New Zealand

What Veggies Are Best for Dill Pickles?

Ah Patrick, talking about pickling is basically my love language — trust me, you’re asking the right questions! While cucumbers are the *classic* for dill pickles, I totally get why you’d want to branch out. Sometimes you’re left with a bumper crop of cucumbers, and other times it’s more like, “Where did all my cukes go?” (Been there, done that.) Thankfully, you’ve got more options than just cucumbers when adding that perfect crunch to your pickle jars.

Let’s roll up our sleeves and talk about what veggies work best for dill pickles, why they do, and a few quirky alternatives you might not have thought of. Plus, I’ll throw in some tips for when those pickles don’t turn out exactly the way you want — troubleshooting can save you from a soggy pickle disaster!

Why Dill Works So Well With Veggies

First thing to know is that dill has that sharp, slightly grassy flavor, and somehow, it brings a veggie’s natural crunchiness to the next level. The acidity from vinegar and the saltiness of the brine makes dill really *shine*. Plus, it’s a natural partner with the little sugar I usually toss into my brine for balance. When you have a veggie that holds its texture and can soak up all those herby, tangy flavors — you’ve got yourself a winner!

The Classic Veg: Cucumbers

Let’s get the obvious one out of the way. Cucumbers are probably the first thing that comes to mind when you think of dill pickles. There’s a reason for that — they brine beautifully and maintain that crispness we all crave (well, unless you over-process them in the canning phase, but we’ll talk about how to avoid that later, Patrick). Whether you’re using Kirby, Boston pickling, or even those small, narrow English cucumbers, they always seem to deliver.

How to Pick the Best Cucumbers

Go for cucumbers that are firm and have a bumpy texture. You want them as fresh as possible — straight off the vine if you can! Look for smaller varieties; bigger cucumbers have more water content and more seeds, meaning they can turn mushy when pickled.

Pickle-Worthy Veggies That Aren’t Cucumbers

Variety is the spice of life, right? You’ve already got your cukes going, so why not switch it up? Here are some other veggies that work like a charm when making dill pickles.

1. Carrots

Carrots are a fantastic alternative if the cucumber harvest went sideways. Not only do they hold onto their crunch for dear life, but they also soak up the dill flavor like nobody’s business.

You can stick with classic orange carrots or go fancy with rainbow varieties. Just peel them and cut them into sticks or coins. Trust me, they’re as satisfying as slamming a pickle spear into your sandwich — maybe more so! Plus, the vibrant orange color adds a pretty pop in your pickle jars.

2. Green Beans

Seriously, dill-pickled green beans are **amazing**. In fact, they’re super popular for things like Bloody Mary garnishes — if you’re into that sort of thing (no judgment if you’re not).

Choose fresh green beans that snap easily when bent. Blanch them for a minute or two before you pickle them — they’ll stay bright green and lovely (and trust me, *you* want that bright color because it looks killer in jars).

3. Cauliflower

This one might surprise you, but cauliflower soaks up the flavors of dill like nobody’s business. Just break them into small florets, and they’ll absorb the brine while keeping a satisfying crunch. The combination of their mild flavor and the tangy dill brine? Total match made in heaven.

One thing to note — cauliflower doesn’t last as long on the shelf as other veggies when pickled. It’s best enjoyed within a few months, while the veggies are still snappy.

4. Baby Corn

Baby corn is a fun option and gives that delightful crunchy bite without overpowering the brine. Since they’re smaller and tender, they pickle fast and are a favorite snack in our house. Plus, they’re adorable in jars! Seriously, if you’re gifting pickles, baby corn makes your jar look super fancy with minimal effort.

5. Zucchini

If your zucchini harvest puts out more than you can eat immediately (hello, late summer abundance!), dill-pickled zucchini is a remarkably easy save. Although it’s a bit softer than cucumbers when pickled, it still brings a good texture. Make sure you slice it thinner, especially if you’re doing bread-and-butter chips instead of spears.

6. Brussels Sprouts

Pickling Brussels sprouts might sound odd, but hear me out! When brined, they take on a tangy snap, and it’s almost like they were meant to be pickled. Use small ones, blanch them quickly, and see how much your taste buds thank you. Could be a party favorite when you trot these out with the cheeseboard!

Dill Varieties for Pickling

It wouldn’t be a dill pickle without the dill, right? There are more varieties than you might think, and they all work great for pickling. If you’re growing your own, here are a few to consider:

• Dukat Dill: A sweeter variety that pairs really nicely with veggies that are mild, like cauliflower or green beans.
• Fernleaf Dill: Super compact and ideal if you’re growing in containers. The fronds are perfect for stuffing into your jars alongside your veggies.
• Mammoth Dill: Aptly named since it grows taller than you’d expect! Great for you if you’re bulk pickling or want a really intense dill flavor (which I personally love with carrots).

Brine Basics: Getting That Dill Pickle Flavor

One of the secrets to the perfect dill pickle is, of course, the brine! Here’s the basic breakdown:

For every 3 cups of vinegar (white or apple cider vinegar — both work great), add 3 cups water, 1/4 cup salt (pickling or kosher), and about 2-3 tablespoons of sugar, if you like a little sweetness. Then throw in a few garlic cloves, a whole bunch of fresh dill — as much as you like — and maybe some mustard seeds or peppercorns for an extra hit of flavor.

Brining Times for Different Veggies

Troubleshooting Your Dill Pickles

Mushy Veggies

Ah, Patrick, the dreaded mushy pickle — a pickle lover’s worst nightmare! If your veggies are turning into a soggy mess, a few things could be happening. Over-processing is usually the culprit if you’re canning. Try reducing your time in the hot-water bath, or just skip it and keep the pickles in the fridge. Also, remember to choose the freshest produce, since veggies that are past their prime are way more likely to lose their crunch when brined.

Too Sour or Too Salty

Too much vinegar or salt can overwhelm the dill and cause what I like to call “pickle face” — you know, when your mouth puckers from just one bite. To fix this, you can dilute your brine the next time with a little more water and a little less vinegar. When it comes to salt, start small and add more if needed. Pickling is an art, not a science (well, mostly)!

No Dill Flavor

If you’re missing that dill punch, it could be that you didn’t pack enough dill in the jar. Don’t be shy with it! Fresh herbs have a more subtle flavor than dried, so if you’re using fresh, pack in a large handful. When I say fresh, I mean super fresh — like, straight out of the garden if possible. Dried will work too, but I find it doesn’t have that same bright pop.

Final Thoughts…

Patrick, I hope I gave you some tasty ideas for pushin’ past the cucumber rut and expanding your dill pickle game! Whether you’re pickling carrots, beans, or even branching out to funky options like Brussels sprouts, there’s no reason to limit yourself to just the classics when the world of dill pickling is so full of possibilities.

Let me know how these ideas work for you — I’m sure whatever veggies you choose, your family is in for a treat!