Artificial Food Coloring Free Quick Classic Pickled Cucumbers
Store-bought pickles are one of those sneaky products that can hide artificial dyes in the brine, especially in "bread and butter" styles or anything with a suspiciously vibrant green hue. This homemade version keeps things completely clean, relying on white vinegar, water, sugar, and a handful of whole spices to build all the flavor. The result is a beautifully tangy, garlicky pickle with a satisfying crunch that no neon-colored jar from the grocery store can compete with. Whole black peppercorns, mustard seeds, fresh dill, and smashed garlic do the heavy lifting here, giving the brine real depth without a single artificial ingredient in sight. Salting the cucumbers first is a small but smart step — it pulls out excess moisture so the slices stay crisp and the brine stays sharp and bright. After just 30 minutes in the fridge, you have a genuinely craveable condiment that works on sandwiches, grain bowls, cheese boards, or straight out of the jar.
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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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