Soy 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 sandwiches to grain bowls to a simple cheese plate. The brine comes together in minutes with white vinegar, sugar, peppercorns, and mustard seeds, giving you that classic pickle punch without any complicated steps or special equipment. Salting the cucumbers first is the secret move here: it draws out excess moisture so the slices stay satisfyingly snappy even after soaking in the brine. Store-bought pickles can be a minefield of additives and preservatives, but every single ingredient in this recipe is clean and straightforward — no hidden fillers, no fermented soy derivatives, nothing unexpected. You just pack the jar, pour over the warm brine, and let the fridge do the rest. They're ready in as little as 30 minutes, though the flavor deepens beautifully the longer they sit. Keep a jar on hand all week and you'll find yourself reaching for them constantly.
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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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