Nitrate & Nitrite Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers deliver everything you want from a classic pickle without a single additive or preservative in sight. Store-bought pickles are one of those sneaky sources of hidden curing agents and color-stabilizing compounds, so making your own is genuinely the cleanest way to get that satisfying briny crunch. The brine here is beautifully straightforward — white vinegar, water, sugar, salt, peppercorns, and mustard seeds — nothing that doesn't belong on your plate. Salting the cucumbers first pulls out excess moisture, which means the slices stay firm and the brine stays sharp and bright rather than watered down. A short rest in the fridge is all it takes before they're ready to pile onto sandwiches, serve alongside grilled meats, or eat straight from the jar. The whole process is low-effort and deeply satisfying, and knowing exactly what went into the brine makes every bite taste even better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!