Barley Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with garlicky dill flavor, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste better. The brine comes together in minutes with white vinegar, sugar, peppercorns, and mustard seeds — simple pantry staples that deliver serious depth. Salting the cucumbers first is the secret move here: it pulls out excess moisture so every slice stays snappy instead of going soft in the jar. For anyone navigating grain sensitivities, store-bought pickles can be a surprisingly tricky category, with some brines and seasoning blends containing unexpected additives — making a homemade batch the smartest and most satisfying route. Everything in this recipe is naturally free of barley and any grain-derived ingredients, so you can pile them onto burgers, grain bowls, or a charcuterie board without a second thought. They're ready to eat in as little as 30 minutes and keep beautifully in the fridge for up to five days, which means you'll always have something bright and punchy on hand.
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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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