Dairy Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with garlicky dill flavor, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste better. The brine comes together in minutes with white vinegar, a touch of sugar, whole peppercorns, and mustard seeds — simple pantry staples that deliver serious depth. Salting the cucumbers first is the secret move here, drawing out excess moisture so every slice stays snappy and the brine stays sharp and bright. There's no dairy anywhere near this recipe, which means it's a genuinely fuss-free option whether you're building a spread for guests with dietary needs or just stocking your fridge with something better than store-bought. Pack them into a jar with fresh dill and smashed garlic, pour over the warm brine, and they're ready to eat in under an hour. Pile them onto sandwiches, serve alongside grilled mains, or eat them straight from the jar — no judgment here.
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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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