Citrus Free Quick Classic Pickled Cucumbers
Crisp, tangy, and deeply satisfying, these pickled cucumbers hit that perfect balance of briny and garlicky with a whisper of dill in every bite. The brine comes together in minutes on the stovetop — just vinegar, water, sugar, salt, peppercorns, and mustard seeds — so there's no complicated prep standing between you and a jar of something genuinely delicious. Many store-bought pickles sneak in citrus juice or citric acid as a preservative, which makes label-reading a frustrating chore, but this recipe keeps things clean and straightforward with no citrus anywhere in sight. Salting the cucumber slices first is the small but smart step that pulls out excess moisture, keeping the texture snappy rather than soggy once the brine goes in. Smashed garlic and fresh dill do the heavy lifting on flavor, so the result tastes far more complex than the short ingredient list suggests. After just 30 minutes in the fridge they're ready to serve alongside sandwiches, grain bowls, or honestly anything that could use a bright, punchy counterpoint. Make a jar at the start of the week and you'll find yourself reaching for it 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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