Eggless 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 — from sandwiches and grain bowls to a simple cheese board. The brine comes together in minutes on the stovetop, with white vinegar, sugar, peppercorns, and mustard seeds creating that classic sweet-and-sharp balance you'd expect from a proper pickle. Salting the cucumbers first is the secret move here: it pulls out excess moisture so the slices stay satisfyingly snappy instead of going soft in the jar. No eggs, no fillers, no mystery additives — just clean, whole ingredients you can actually read off the label. Store-bought pickles often sneak in preservatives or natural flavors that can be hard to vet, so making your own means you know exactly what's going in. They're ready to eat in as little as 30 minutes and keep beautifully in the fridge for up to five days, so a single batch goes a long way.
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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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