Cashew 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, grain bowl, or straight from the jar with a fork. The brine comes together in minutes with pantry staples — white vinegar, sugar, peppercorns, and mustard seeds — so there's no complicated prep standing between you and a seriously good pickle. Salting the cucumbers first is the secret move here: it pulls out excess moisture so the slices stay crisp and the brine stays sharp and bright rather than watered down. Every ingredient in this recipe is naturally free from tree nuts, so there's zero need to scrutinize labels or worry about cross-contact the way you might with packaged condiments or store-bought pickles. Just pack the jar, pour over the warm brine, and let the fridge do the rest. They're ready in as little as 30 minutes, though the flavor deepens beautifully the longer they sit — up to five days if they last that long.
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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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