Seed Oil 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 quite cutting it. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar — nothing hiding in there, no industrial shortcuts. That matters more than you might think, because many commercial pickles and their brine solutions sneak in soybean or canola oil in unexpected places, whether in the jar itself or in the processing line. Here, every single ingredient is clean and intentional, from the smashed garlic and fresh dill sprigs to the optional grape leaves that help keep the cucumbers satisfyingly crisp. Trimming the blossom end of each cucumber is a small but smart step that prevents the enzymes there from turning your spears soft over time. Pack them tight, pour over the hot brine, and within 48 hours you have a jar of genuinely snappy, tangy pickles that belong on every sandwich, charcuterie board, or eaten straight from the fridge at midnight.
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!