Walnut 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 and grain bowls to a simple cheese board. The salting step is a small but brilliant move, drawing out excess moisture so the brine stays sharp and every slice holds its satisfying snap. A warm brine of white vinegar, mustard seeds, and whole peppercorns comes together in just a few minutes on the stove, then does all the heavy lifting as it cools over the cucumbers. No canning equipment, no complicated ratios — just a jar, a handful of real ingredients, and about 30 minutes of patience before you're rewarded with something genuinely delicious. Store-bought pickles often come with long ingredient lists and mystery additives, so making your own means you know exactly what's in the jar. These keep beautifully in the fridge for up to five days, though they rarely last that 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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