Walnut Free Classic Dill Pickles

Total time24 hr 25 min

Prep time20 min

Cook time5 min

4.7

(23)

There is something deeply satisfying about making your own pickles from scratch, and this briny, garlicky batch delivers that classic crunch you want in every bite. Fresh dill, smashed garlic, mustard seeds, and a touch of red pepper flakes build layers of flavor that no store-bought jar can quite replicate. The brine comes together in just a few minutes on the stovetop, and the real magic happens quietly in the fridge over the next day or two. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture firm and snappy rather than soft and disappointing. Optional grape or horseradish leaves add an old-school touch that helps maintain that satisfying crunch all the way through the three-week fridge life. The ingredient list is completely straightforward — cucumbers, vinegar, salt, and aromatics — so there is zero guesswork about what is going into the jar. These are the kind of pickles you will want to keep stocked at all times for burgers, charcuterie boards, or eating straight out of the jar at midnight.

About Fig

Fig 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!