Sesame 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. Store-bought pickles can be a surprisingly tricky category to navigate when you're avoiding sesame, since shared production lines and unexpected additives sometimes sneak into even the most basic jarred products. Making your own from scratch means you know exactly what's in every jar — just cucumbers, vinegar, garlic, fresh dill, and a handful of classic pickling spices. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly snappy rather than soft. The optional grape or horseradish leaves are an old-school trick that also helps lock in that signature crunch. After just 48 hours in the fridge, you've got tangy, deeply flavored pickles that put anything from the grocery shelf to shame.
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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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