Gluten Free 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 grain bowls to grilled meats to a simple cheese board. The brine comes together in minutes with white vinegar, sugar, whole peppercorns, and mustard seeds, giving you that classic pickle complexity without any complicated steps. Salting the cucumbers first is the secret move here: it draws out excess moisture so the slices stay snappy and the brine stays sharp and bright rather than watery. Store-bought pickles can be a minefield of hidden additives and thickeners, but this recipe is built entirely from whole, naturally gluten-free ingredients — no label-reading required. Pack everything into a jar, pour over the warm brine, and you're just 30 minutes of fridge time away from something genuinely delicious. They keep well for up to five days, though in most households they disappear long before that.
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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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