Wheat 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 comes together in minutes with white vinegar, sugar, peppercorns, and mustard seeds, and the whole process is naturally free of any wheat-containing ingredients, so there's no label-reading stress involved. A quick salt-and-drain step pulls out extra moisture from the cucumbers before the brine goes in, which is the secret to keeping every slice satisfyingly snappy rather than soggy. Whole spices, fresh dill, and smashed garlic do all the heavy lifting here — no thickeners, no fillers, nothing that could sneak gluten into the jar. After just 30 minutes in the fridge they're ready to eat, though the flavor deepens beautifully over the next couple of days. 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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