Paraben 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 a simple sandwich to a backyard cookout spread. Store-bought pickles can be a minefield when you're avoiding synthetic preservatives and additives commonly found in commercial brines, so making your own is genuinely the smartest move. Every ingredient here is straightforward and recognizable: cucumbers, vinegar, water, sugar, salt, whole peppercorns, mustard seeds, fresh dill, and garlic — nothing hidden, nothing unnecessary. The quick salt-and-drain step pulls out excess moisture before the brine even touches the cucumbers, which means you get that satisfying crunch in every single bite. The warm brine comes together in just a few minutes on the stovetop, and after a short rest in the fridge, you have bright, lightly pickled slices that are miles ahead of anything in a jar at the grocery store. Keep a batch 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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