Fructose Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these pickled cucumbers are the kind of condiment that makes everything on the plate taste better. Managing fructose intake often means steering clear of store-bought pickles, which can hide high-fructose corn syrup or fruit-derived sweeteners in the brine — this recipe keeps things clean with a straightforward white vinegar and granulated sugar base in a controlled, modest amount. The salting step is a smart touch, drawing out excess moisture so the brine stays sharp and the slices hold their satisfying crunch. Whole peppercorns and mustard seeds add depth without any complicated or questionable ingredients, and the smashed garlic brings a mellow savory note that ties everything together. The process is genuinely quick — a short rest on the counter and then into the fridge, where they're ready to eat in as little as 30 minutes. Keep a jar on hand for topping burgers, tucking into sandwiches, or just snacking straight from the fridge.
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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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