Oats 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 the fridge at all times. The brine comes together in minutes on the stovetop — just vinegar, water, salt, and a touch of sugar — and the real magic happens as the cucumbers soak up all those aromatics over the next day or two. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture snappy rather than soft, and packing the spears tightly into the jars ensures every bite is well-seasoned. The optional grape or horseradish leaves are a classic trick for maintaining that satisfying crunch without any fuss. Store-bought pickles can hide surprising additives, so making your own means you know exactly what's going in the jar — nothing but clean, whole ingredients. These are incredible alongside sandwiches, chopped into potato salad, or honestly just eaten straight from the jar as a snack.
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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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