Lupin 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 salting step is a small but smart move that pulls out extra moisture before the brine goes in, keeping every slice satisfyingly snappy rather than soggy. A warm brine of white vinegar, sugar, peppercorns, and mustard seeds comes together in just a few minutes on the stove, and the whole thing is ready to eat after a short rest in the fridge. Every ingredient here is straightforward and naturally free from the kind of legume-derived additives that can sneak into store-bought pickles and brined products. No specialty swaps needed — just fresh cucumbers, pantry staples, and a little patience. They keep well for up to five days, so you can make a jar at the start of the week and reach for it whenever you need a bright, punchy bite.
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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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