Mushroom 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 pulls out excess moisture so the slices stay satisfyingly snappy even after soaking in the brine. For anyone navigating a mushroom-free lifestyle, store-bought pickles and brined vegetables can be surprisingly tricky — some commercial products sneak in unexpected flavor additives or are processed alongside fungi-based ingredients. Making your own means you know exactly what's in the jar. Pack them up, pour over the warm brine, and in as little as 30 minutes you've got a bright, punchy condiment ready to go. They keep well in the fridge for up to five days, though they rarely last that 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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