Chestnut Free Quick Classic Pickled Cucumbers
Tangy, garlicky, and loaded with fresh dill, these quick pickled cucumbers deliver that satisfying crunch you'd expect from a classic pickle without any of the waiting around. The salting step is a small but smart move — drawing out moisture from the cucumbers first means the brine stays vibrant and every slice stays genuinely crisp rather than going soft in the jar. A warm brine of white vinegar, water, sugar, peppercorns, and mustard seeds comes together in just a few minutes on the stove, and the whole thing is ready to eat after a short rest in the fridge. For anyone navigating a chestnut allergy, this kind of recipe is a breath of fresh air — every single ingredient is straightforward, with no hidden seasonings or specialty blends that could introduce unexpected allergens. They're brilliant alongside grilled meats, piled onto sandwiches, or honestly just eaten straight from the jar. Make a batch on Sunday and you'll be reaching for them all week 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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