Nutmeg Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, 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, a touch of sugar, whole peppercorns, and mustard seeds, giving you that classic pickle flavor without any of the fussy spice blends that often sneak in unwanted ingredients. Salting the cucumbers first is a small but smart step that pulls out excess moisture, so every slice stays satisfyingly crunchy even after soaking in the brine. Many store-bought pickles rely on pre-mixed pickling spices that can include warm, hard-to-spot seasonings — making this from-scratch approach a genuinely cleaner option when you want full control over what goes in the jar. After just 30 minutes in the fridge, they're ready to eat, though the flavor deepens beautifully the longer they sit. Keep a jar on hand all week and you'll find yourself reaching for them constantly.
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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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