Legume Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste better. The brine comes together in minutes with white vinegar, a touch of sugar, whole peppercorns, and mustard seeds — simple pantry staples that deliver serious flavor. Salting the cucumber slices first is the secret move here, drawing out excess moisture so every slice stays snappy and the brine stays clean and bright rather than watered down. For anyone navigating a legume-free lifestyle, pickles can actually be a sneaky source of concern since some commercial brands use additives or are processed alongside legume-based products — making a homemade batch the smartest call. Everything in this recipe is straightforward and naturally free of beans, lentils, or any legume-derived ingredient, so you can pile them onto a burger, tuck them into a sandwich, or eat them straight from the jar without a second thought. They're ready to eat after just 30 minutes in the fridge, though the flavor deepens beautifully the longer they sit.
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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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