Nutmeg Free Classic Dill Pickles
Crunchy, garlicky, and loaded 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, so every ingredient is straightforward and easy to verify. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture snappy rather than soft — a little detail that makes a big difference. Mustard seeds, black peppercorns, and optional red pepper flakes layer in complexity without relying on any warming spices that could sneak into a store-bought jar. If you can find grape leaves or horseradish leaves, tuck one into each jar for an extra boost of crispness that feels almost like a trade secret. The whole process comes together without any special equipment beyond a couple of mason jars and a saucepan, making this a genuinely approachable kitchen project. After 48 hours in the fridge, you'll have bright, tangy pickles that put anything from the grocery store shelf to shame.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!