MSG Free Classic Dill Pickles
There is something deeply satisfying about making your own pickles from scratch, and this recipe delivers that perfect balance of tangy, garlicky, and herbaceous in every crunchy bite. Store-bought pickles can be a minefield for anyone avoiding flavor enhancers, since many commercial brands sneak in additives that don't belong anywhere near a simple cucumber. Here, the brine is built from nothing but vinegar, water, kosher salt, and a touch of sugar — clean, straightforward, and completely free of anything artificial. Fresh dill sprigs, dill seeds, smashed garlic, black peppercorns, and mustard seeds do all the heavy lifting on flavor, proving you don't need shortcuts to get something truly delicious. The optional grape or horseradish leaves are a clever touch that helps keep the spears firm and snappy rather than soft. After just 48 hours in the fridge, you'll have bright, bold pickles that taste like they came from a proper deli counter — no mystery ingredients required.
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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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