Brazil Nut 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 out of the jar with a fork. The brine comes together in minutes with pantry staples — white vinegar, sugar, peppercorns, and mustard seeds — and the whole thing is completely free of tree nuts in any form, so there's no label-scanning required. Salting the cucumbers first is the secret move here: it pulls out excess moisture so the slices stay firm and the brine stays vibrant rather than watery. Once you pack in the dill and smashed garlic and pour that warm brine over the top, the smell alone is enough to make you hover by the fridge. After just 30 minutes of chilling, you've got lightly pickled, crisp rounds that taste like they came from a proper deli counter. They keep well for up to five days, which means you can make a batch at the start of the week and have a bright, punchy condiment ready to go whenever you need it.
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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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