Peanut Free Quick Classic Pickled Cucumbers
Tangy, garlicky, and loaded with fresh dill, these quick pickled cucumbers are the kind of fridge staple that makes everything taste better — from deli sandwiches to grilled meats to a simple cheese board. The salting step is a small but smart move: drawing out moisture first means the brine stays vivid and the slices hold that satisfying snap instead of turning soggy. Whole black peppercorns and mustard seeds bring a gentle, aromatic heat that makes the brine taste far more complex than the ingredient list suggests. Every component here is straightforward pantry and produce — cucumbers, vinegar, garlic, sugar, salt, and fresh dill — so there's nothing hidden to stress over when it comes to allergen concerns. Store-bought pickles can be a gamble with shared production lines and mystery "natural flavors," but making your own puts you completely in control. They're ready to eat in under an hour and keep beautifully in the fridge for up to five days, which means you can batch them at the start of the week and reach for them whenever you need a bright, briny hit of flavor.
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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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