Low Sugar Classic Dill Pickles

Total time24 hr 25 min

Prep time20 min

Cook time5 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

2 lbs kirby or persian cucumbers (about 8–10 small cucumbers)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
See all
1 ½ cups distilled white vinegar
1 ½ cups water
1 tbsp kosher salt
1 tsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
4 cloves garlic, peeled and smashed
4 sprigs fresh dill
1 tsp dill seeds
1 tsp black peppercorns
½ tsp red pepper flakes (optional)
½ tsp mustard seeds
2 grape leaves or 2 horseradish leaves (optional)

Instructions

1
Trim about 1/8 inch off the blossom end (the end opposite the stem) of each cucumber — this removes enzymes that can soften the pickles. Cut the cucumbers into spears by halving lengthwise, then halving again, or slice into 1/4-inch rounds.
2
Divide the garlic, fresh dill sprigs, dill seeds, black peppercorns, mustard seeds, and red pepper flakes (if using) evenly between two clean wide-mouth quart mason jars. If using grape or horseradish leaves, place one in each jar against the inside wall.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!