Carrageenan Free Classic Dill Pickles
Crunchy, garlicky, and packed with fresh dill flavor, these homemade pickles are the kind of thing that makes you realize store-bought versions were never really cutting it. The problem with many commercial pickles is that they rely on carrageenan or other additives as stabilizers and texture enhancers — none of which have any business being in a simple jar of cucumbers. This recipe keeps things completely clean: just vinegar, water, salt, sugar, aromatics, and fresh produce. Trimming the blossom end of each cucumber is a smart little trick that helps maintain that satisfying snap, while optional grape or horseradish leaves add even more crunch naturally. The brine comes together in minutes on the stovetop, and once it's poured over the tightly packed jars, the hardest part is genuinely just waiting 48 hours. After that, you've got bright, tangy spears that are perfect alongside sandwiches, chopped into potato salad, or eaten straight from the jar over the sink — no judgment.
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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)
- 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.
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