High Fructose Corn Syrup Free Classic Dill Pickles
Crunchy, garlicky, and loaded 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 most jarred pickles on the shelf is that they're sweetened with high fructose corn syrup — sometimes in amounts you'd never expect from a "savory" snack. This recipe keeps things clean with just a single teaspoon of plain granulated sugar in the brine, so you get that perfectly balanced tang without any of the processed sweeteners hiding in commercial brands. Kirby or Persian cucumbers hold up beautifully here, staying snappy and firm thanks to a quick blossom-end trim and the optional addition of grape or horseradish leaves. The brine comes together in minutes on the stovetop, and once it's poured over the packed jars, the hardest part is genuinely just waiting 48 hours. After that, you've got two full quarts of bold, briny pickles that are great straight from the jar, stacked on sandwiches, or served alongside anything that needs a little acidic punch.
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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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