Chicken Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with garlicky dill flavor, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better. The brine comes together in minutes on the stovetop — white vinegar, a touch of sugar, whole peppercorns, and mustard seeds — giving you that classic pickle punch without any waiting around for days. Salting the cucumber slices first is the real secret here, drawing out excess moisture so every bite stays satisfyingly snappy even after soaking in the brine. Fresh dill and smashed garlic pack the jar with aromatics that get more fragrant as the cucumbers chill. They're ready in as little as 30 minutes, which means you can start a batch before dinner and have them on the table the same night. Pile them onto sandwiches, serve them alongside grilled veggies, or just eat them straight from the jar — no judgment. Naturally plant-based and built entirely from pantry staples and fresh produce, this is one of those recipes that's effortlessly free of anything you're avoiding.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!