Cashew Free Classic Dill Pickles
There is something deeply satisfying about making your own pickles from scratch, and this classic dill version delivers that perfect balance of tangy, garlicky, and herbaceous in every crisp bite. Kirby and Persian cucumbers are the stars here — their firm flesh holds up beautifully to the hot brine, and trimming the blossom end keeps them snappy rather than soft. Fresh dill sprigs, dill seeds, smashed garlic, mustard seeds, and black peppercorns layer into the jar to create a brine that tastes like it came from a proper deli counter. The optional grape or horseradish leaves are a clever old-school trick that helps maintain that satisfying crunch throughout the full three weeks these will keep in your fridge. Every ingredient in this recipe is straightforward and naturally free from tree nuts of any kind, so there is zero guesswork about what is going into your jar. The whole process is surprisingly hands-off — a quick stovetop brine, a tight pack, and then patience while the fridge does the rest. Whether you go with spears for snacking or rounds for sandwiches, these pickles are the kind of homemade staple that makes you wonder why you ever bought the store version.
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)
- 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!