Artificial Flavors Free Quick Classic Pickled Cucumbers
There is something deeply satisfying about a pickle you made yourself, especially when you know exactly what went into it. Store-bought pickles are notorious for sneaking in artificial flavors, colors, and preservatives that have no business being in a jar of cucumbers — this recipe keeps things completely clean. The brine is built from white vinegar, water, sugar, kosher salt, whole black peppercorns, and mustard seeds, with fresh dill and smashed garlic doing all the heavy aromatic lifting. Salting the cucumbers first is a smart little trick that pulls out excess moisture, so the slices stay genuinely crisp rather than going limp in the jar. The whole process is straightforward and low-fuss, and after just 30 minutes in the fridge you have bright, tangy pickles ready to go. Pile them onto sandwiches, serve them alongside grilled meats, or honestly just eat them straight from the jar — no guilt, no mystery ingredients.
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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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