Hazelnut Free Classic Dill Pickles
Tangy, garlicky, and packed with fresh dill flavor, these homemade refrigerator pickles are the kind of thing you'll want to keep stocked in your fridge at all times. The brine comes together in minutes on the stovetop, and the real magic happens as the cucumbers soak up all that vinegar, garlic, and spice over the next day or two. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly crisp rather than soft and mushy. Optional grape or horseradish leaves add an old-school touch that helps maintain that satisfying crunch all the way through the three-week fridge life. Whether you go with spears for snacking and sandwiches or rounds for burgers and charcuterie boards, this recipe is endlessly versatile and genuinely hard to mess up.
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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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