Almond Free Quick Classic Pickled Cucumbers
Tangy, garlicky, and loaded with fresh dill, these quick pickled cucumbers deliver that satisfying crunch you want on a burger, alongside grilled fish, or straight from the jar as a snack. The brine is a simple mix of white vinegar, water, sugar, salt, peppercorns, and mustard seeds — nothing mysterious, nothing to second-guess. A quick salt-and-drain step pulls excess moisture from the cucumber slices first, which means the brine stays vibrant and every bite stays genuinely crisp rather than soggy. Store-bought pickles can be a minefield of vague "natural flavors" and shared production lines, so making your own from scratch puts you completely in control of what goes in the jar. The whole process comes together on the stovetop in just a few minutes, and after a short rest in the fridge the cucumbers are ready to eat — bright, punchy, and totally addictive. They keep well for up to five days, so you can make a batch at the start of the week and reach for them whenever the craving hits.
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Learn more →Ingredients
6 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
For the brine
- ¾ cup white vinegar
- ¾ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp whole black peppercorns
- ½ tsp mustard seeds
- 3 sprigs fresh dill
- 2 cloves garlic, smashed
Instructions
- 1
Toss the sliced cucumbers with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then pat dry with paper towels — this draws out excess moisture so the brine stays bright and the slices stay crisp.
- 2
Combine the white vinegar, water, sugar, 1 tsp kosher salt, peppercorns, and mustard seeds in a medium saucepan over medium heat. Stir until the sugar and salt are fully dissolved, about 2–3 minutes, then remove from the heat.
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