Gelatin Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with the kind of bright flavor that makes you want to eat them straight from the jar, these pickled cucumbers are a pantry staple worth making on repeat. Many store-bought pickles sneak in unexpected additives, but this brine is built from scratch with nothing but vinegar, water, sugar, salt, peppercorns, mustard seeds, fresh dill, and garlic — completely free of any animal-derived setting agents. The salting step is a small but smart move: drawing out moisture first means the slices stay genuinely crisp once the brine goes in, rather than turning soft and waterlogged. Warm brine poured over packed cucumbers and aromatics does the heavy lifting fast, so you're looking at a quick chill in the fridge before they're ready to eat. Serve them alongside sandwiches, grain bowls, or charcuterie spreads, and they'll disappear faster than you expect. They keep well for up to five days, so a single batch can carry you through most of the week.
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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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