Rice Free Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with garlicky dill flavor, these pickled cucumbers are the kind of condiment that makes everything on the plate taste better. The brine comes together fast on the stovetop — just vinegar, water, sugar, salt, peppercorns, and mustard seeds — and the whole process is straightforward enough to pull off on a weeknight. Salting the cucumber slices first is a small but smart step that draws out extra moisture, keeping every slice snappy even after they've soaked in the brine. For anyone navigating a rice-free lifestyle, store-bought pickles and condiments can be surprisingly tricky, with unexpected fillers or additives hiding in the ingredient list — here, every component is exactly what it sounds like. Pack the slices into a jar with fresh dill and smashed garlic, pour the warm brine over the top, and they're ready to eat after just 30 minutes in the fridge. Serve them alongside sandwiches, grain bowls, grilled meats, or honestly just straight from the jar.
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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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