Xanthan Gum Free Classic Dill Pickles
There is something deeply satisfying about making your own pickles from scratch, and this briny, garlicky dill version delivers that classic crunch you crave without a single additive or thickener in sight. Many store-bought pickles sneak in stabilizers and gums to maintain texture, so making your own is the cleanest way to know exactly what's in the jar. The secret to keeping these spears genuinely crisp is trimming the blossom end of each cucumber, which removes the enzymes responsible for that dreaded softness, and optionally tucking in a grape or horseradish leaf for extra snap. A simple hot brine of white vinegar, water, kosher salt, and just a touch of sugar does all the heavy lifting, while smashed garlic, fresh dill, mustard seeds, and black peppercorns build that punchy, layered flavor. You pack everything into mason jars, pour the brine over, and let the fridge do the rest — no canning equipment, no complicated process. After 48 hours, you've got tangy, deeply flavored pickles that are genuinely better than anything off a grocery shelf.
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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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