Oats 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 charcuterie spread. The brine comes together in minutes with white vinegar, a touch of sugar, whole peppercorns, and mustard seeds, giving you that classic pickle complexity without any complicated steps. Salting the cucumbers first is the secret move here: it draws out excess moisture so every slice stays satisfyingly snappy even after soaking in the brine. For anyone navigating an oat-free lifestyle, this recipe is naturally in the clear — every single ingredient is a whole, unprocessed pantry staple with zero hidden grain additives to worry about. Store-bought pickles can be a surprisingly murky territory when it comes to unexpected fillers or shared processing lines, so making your own puts you fully in control. A half-hour chill in the fridge is all it takes before they're ready to eat, though the flavor deepens beautifully over the next few days.
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!