Pork 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. The brine comes together in minutes on the stovetop — white vinegar, a little sugar, peppercorns, and mustard seeds — and the result is bright, punchy, and deeply satisfying. Salting the cucumbers first is the secret move here: it pulls out excess moisture so every slice stays snappy instead of going soft in the jar. There's no canning equipment, no complicated technique, and absolutely nothing to second-guess about the ingredient list — just clean, simple pantry staples and fresh produce. Pack them alongside grilled meats, pile them onto sandwiches, or eat them straight from the jar as a snack. They're ready in as little as 30 minutes and keep beautifully in the fridge for up to five days, which means you can make a batch on Sunday and enjoy it all week long.
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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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