Capsaicin Free Classic Dill Pickles
Crunchy, garlicky, and deeply herbaceous, these refrigerator pickles deliver everything you want from a great dill pickle without any of the heat that makes so many jarred versions off-limits. The brine is a simple combination of distilled white vinegar, water, kosher salt, and a touch of sugar — clean, bright, and completely free of capsaicin when you simply leave out the optional red pepper flakes. Fresh dill sprigs, dill seeds, black peppercorns, and mustard seeds do all the heavy lifting on flavor, so you genuinely don't miss the spice. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly snappy rather than soft. Grape or horseradish leaves are an optional touch that also help maintain that satisfying crunch through the brining process. The whole thing comes together on the stovetop in just a few minutes, and after a couple of days in the fridge, you'll have jars of tangy, aromatic pickles that are perfect alongside sandwiches, burgers, or honestly just eaten straight from the jar.
About FigFig 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)
- 1 ½ cups distilled white vinegar
- 1 ½ cups water
- 1 tbsp kosher salt
- 1 tsp granulated sugar
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh dill
- 1 tsp dill seeds
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- 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!