Turkey 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 grilled sandwiches to simple grain bowls. The brine comes together in minutes with white vinegar, sugar, peppercorns, and mustard seeds, giving you that classic pickle complexity without any long wait. Salting the cucumbers first is the real trick here, drawing out excess moisture so every slice stays satisfyingly snappy even after soaking in the brine. There's nothing in this recipe beyond fresh produce, pantry spices, and a handful of aromatics, so you can feel completely confident about what's going into the jar. After just 30 minutes in the fridge they're ready to eat, though the flavor deepens beautifully if you can hold out a little longer. 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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