Lactose Free Classic Dill Pickles
Crunchy, garlicky, and packed with fresh dill flavor, these homemade pickles are the kind of thing you'll want to keep stocked in your fridge at all times. The brine is a simple mix of distilled white vinegar, water, kosher salt, and just a touch of sugar — no dairy anywhere in sight, which makes this a completely worry-free option for anyone avoiding lactose. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture snappy rather than soft, and packing the jars tightly with garlic, peppercorns, mustard seeds, and fresh dill means every spear is loaded with flavor. The optional grape or horseradish leaves are a classic trick for maintaining that satisfying crunch through the brining process. You pour over a hot brine, let everything cool, and then the hardest part is waiting 24 to 48 hours before cracking one open. These keep in the fridge for up to three weeks, though they rarely last that long once people discover the jar.
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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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