Seed Oil 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 — from grain bowls to grilled meats to a simple cheese board. The brine is built on white vinegar, water, sugar, and warm spices like whole peppercorns and mustard seeds, so every ingredient is clean and straightforward with zero industrial oils hiding in the mix. That matters more than you might think, since many store-bought pickles sneak in soybean or canola oil as a preservative or carrier for flavorings. Here, the cucumbers get a quick salt-draw first, which pulls out excess moisture and keeps each slice satisfyingly snappy even after the brine goes in. The whole process comes together in well under an hour, and after just 30 minutes in the fridge they're ready to eat. Make a jar on Sunday and you'll be reaching for 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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