Sesame 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 sandwiches to a simple cheese plate. The salting step is a small but smart move that pulls out extra moisture before the brine ever touches the cucumbers, keeping every slice satisfyingly snappy rather than soggy. A warm brine of white vinegar, sugar, peppercorns, and mustard seeds comes together in just a few minutes on the stove, and the whole thing is jarred up and chilling in the fridge before you know it. Store-bought pickles can be a minefield of unexpected additives and shared production lines, so making your own from scratch means you know exactly what's in the jar. The ingredient list here is clean and straightforward — no hidden sauces, no sesame oil, no ambiguous spice blends — just honest pantry staples doing their job beautifully. After just 30 minutes in the refrigerator they're ready to eat, though the flavor deepens the longer they sit. Keep a jar on hand all week and watch how quickly they disappear.
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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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