Pecan Free Quick Classic Pickled Cucumbers
Tangy, garlicky, and loaded with fresh dill, these quick pickled cucumbers deliver that satisfying crunch you want on a burger, grain bowl, or straight from the jar with a fork. The brine comes together in minutes with pantry staples — white vinegar, sugar, peppercorns, and mustard seeds — giving you that classic pickle flavor without any complicated canning process. Salting the cucumbers first is the secret move here: it pulls out extra moisture so the slices stay snappy and the brine stays sharp and bright rather than watery. Everything is completely tree-nut free by nature, built entirely from fresh vegetables, spices, and aromatics with zero risk of hidden ingredients sneaking in. 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 — they make almost everything taste better.
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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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