Nightshade Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these pickled cucumbers are the kind of fridge staple that makes everything taste better — from grain bowls to grilled chicken to a simple cheese plate. Avoiding nightshades can make condiments and pickles tricky, since so many store-bought versions sneak in chili flakes, paprika, or pepper-based spices that quietly push them off the table. This brine keeps things clean and flavorful with whole black peppercorns, mustard seeds, white vinegar, and fresh aromatics — nothing that crosses the line. The salting step is a small but smart move that pulls out extra moisture, so the slices stay satisfyingly crunchy even after a few days in the jar. You only need about an hour from start to finish, and most of that is hands-off fridge time. Make a batch on Sunday and you'll be reaching for the jar all week 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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