Citric Acid Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers deliver everything you want from a classic pickle without any of the additives that can make store-bought jars a problem. Many commercial pickles and pickling mixes sneak in citric acid as a preservative or flavor booster, so making your own is genuinely the safest and most satisfying route. Here, the brine gets its bright, punchy acidity entirely from white vinegar — no hidden extras, just clean, simple ingredients you can read at a glance. The salt-and-drain step is a small but brilliant move that pulls excess water from the cucumbers first, keeping every slice snappy and the brine perfectly balanced once it hits the jar. Whole black peppercorns and mustard seeds add a gentle, aromatic warmth that makes these taste far more complex than the short ingredient list suggests. They're ready to eat in under an hour and are fantastic alongside sandwiches, burgers, grain bowls, or honestly just straight from the jar.
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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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