Carrageenan 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. Store-bought pickles can be a minefield if you're avoiding carrageenan, since that additive often sneaks into commercial brines and jarred products as a stabilizer — making homemade the obvious move. Here, the brine is nothing but white vinegar, water, sugar, salt, peppercorns, mustard seeds, fresh dill, and smashed garlic: clean, simple, and completely in your control. Salting the cucumbers first is a smart little trick that pulls out excess moisture so the slices stay satisfyingly snappy even after soaking in the brine. The whole process comes together on the stovetop in just a few minutes, and after a short rest in the fridge, you've got bright, punchy pickles ready to go. Pile them onto sandwiches, serve them alongside grilled meats, or eat them straight from the jar — no judgment here.
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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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