Turmeric Free Classic Dill Pickles
Crunchy, garlicky, and packed with fresh dill flavor, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine is a simple mix of distilled white vinegar, water, kosher salt, and just a touch of sugar — clean, straightforward ingredients with no hidden spice blends or additives to second-guess. That matters more than you'd think, since many store-bought pickle brands sneak in unexpected seasonings that can be hard to track down on a label. Here, you control exactly what goes into the jar. 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 pull the same trick, lending a little natural tannin to keep things crisp. After just 48 hours in the fridge, you've got a batch of bold, tangy pickles that are completely your own.
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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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