Lactose 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 sandwiches to grain bowls to a simple cheese plate. The brine comes together in minutes with white vinegar, sugar, peppercorns, and mustard seeds, giving you that classic pickle punch without any complicated canning process. Salting the cucumbers first is the secret move here: it draws out excess moisture so every slice stays satisfyingly snappy instead of going soft in the jar. There's no dairy anywhere in this recipe — not in the brine, not in the prep — so it's naturally a worry-free fit for anyone avoiding lactose without any substitutions required. After just 30 minutes in the fridge, you've got bright, lightly pickled slices ready to go, and the flavor only deepens over the next few days. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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