High Fructose Corn Syrup Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers deliver everything you want from a classic pickle without a single drop of high fructose corn syrup. Store-bought pickles are one of the sneakiest places that sweetener hides, tucked into brines right alongside the vinegar and spices. Here, the only sweetener in the brine is plain granulated sugar, so you stay in complete control of what goes into the jar. The salting step is a small but smart move — drawing out moisture first means the brine stays sharp and the slices hold their satisfying crunch. Whole black peppercorns, mustard seeds, smashed garlic, and fresh dill do the heavy lifting on flavor, making these taste far more complex than the short ingredient list suggests. They're ready to eat in under an hour and keep well in the fridge for up to five days, which means you can have a clean, homemade pickle on hand for sandwiches, grain bowls, or straight out of the jar all week long.
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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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