MSG Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with the kind of bright flavor that makes you want to eat them straight from the jar, these pickled cucumbers are a refrigerator staple worth making on repeat. Store-bought pickles are one of those sneaky products where flavor enhancers and additives can show up without much fanfare on the label — making homemade the smarter, cleaner choice. Here, the brine is built from scratch with white vinegar, water, sugar, kosher salt, peppercorns, mustard seeds, fresh dill, and smashed garlic — nothing hidden, nothing unnecessary. Salting the cucumbers first draws out excess moisture so the slices stay genuinely crisp rather than going soft in the jar. The warm brine comes together in just a few minutes on the stovetop, and after a short rest in the fridge, you have perfectly tangy pickles ready to go. They're fantastic alongside sandwiches, chopped into salads, or just grabbed as a snack — and knowing exactly what went into them makes every bite that much better.
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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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