Cinnamon Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from sandwiches and grain bowls to a simple cheese board. The brine is built on white vinegar, a touch of sugar, peppercorns, and mustard seeds, which means every bite is bright and boldly flavored without a hint of warming spice. For anyone navigating a cinnamon sensitivity, store-bought pickles can be a minefield — many commercial brands sneak in spice blends that aren't always clearly labeled. Making your own brine from scratch puts you fully in control of what goes into the jar. The salting step is a small but smart move that pulls out extra moisture from the cucumbers first, keeping the slices satisfyingly snappy even after they soak. You only need about an hour from start to finish, and the results keep well in the refrigerator for up to five days. Once you have a jar of these on hand, you'll find yourself reaching for them constantly.
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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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