Pistachio 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, alongside grilled fish, or straight out of the jar with a fork. The brine comes together in minutes with pantry staples — white vinegar, sugar, peppercorns, and mustard seeds — and the whole thing is naturally free from nuts of any kind, so there's zero guesswork about what's in the jar. Salting the cucumbers first is the secret move here: it pulls out excess moisture so the slices stay snappy and the brine stays sharp and bright rather than watered down. Once you pack in the smashed garlic and dill sprigs and pour over the warm brine, the hardest part is waiting the 30 minutes before you dig in. These are the kind of pickles that make store-bought versions feel completely unnecessary.
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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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