Hazelnut Free Quick Classic Pickled Cucumbers
Tangy, garlicky, and loaded with fresh dill, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from sandwiches and grain bowls to a simple cheese plate. The brine comes together in minutes on the stovetop with white vinegar, sugar, peppercorns, and mustard seeds, giving you that classic pickle flavor without any complicated canning process. Salting the cucumbers first is the secret move here: it draws out excess moisture so the slices stay satisfyingly crisp rather than going soggy in the jar. Store-bought pickles can be a minefield of unexpected additives and shared-facility warnings, but this recipe keeps things refreshingly straightforward — every ingredient is right there in plain sight. You only need about 30 minutes of chill time before they're ready to eat, though the flavor deepens beautifully the longer they sit. Pack them into a quart jar, slide it into the fridge, and you've got a bright, punchy condiment ready to go for up to five days.
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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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