Cinnamon Free Classic Dill Pickles

Total time24 hr 25 min

Prep time20 min

Cook time5 min

4.7

(23)

Crunchy, garlicky, and packed with fresh dill flavor, these refrigerator pickles are the kind of thing you'll find yourself reaching for straight out of the jar. The brine is a simple mix of white vinegar, water, salt, and just a touch of sugar, so every ingredient is completely transparent — no spice blends, no mystery seasonings, nothing hiding in the mix. That matters a lot when you're avoiding cinnamon, since store-bought pickles and pickling spice blends almost always sneak it in alongside the other warm spices. Here, you control exactly what goes into each jar: fresh dill, garlic, black peppercorns, mustard seeds, and optional red pepper flakes for a little heat. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly snappy rather than soft. A grape leaf or horseradish leaf tucked into the jar adds even more crunch if you want to go the extra mile. After just 48 hours in the fridge, you've got bold, tangy pickles that are completely your own.

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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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