Xanthan Gum 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 brine comes together in minutes with pantry basics like white vinegar, sugar, whole peppercorns, and mustard seeds, so there's no hunting down specialty ingredients or worrying about hidden additives. A quick salt-and-drain step pulls excess moisture from the cucumber slices first, which is the secret to keeping them satisfyingly snappy even after they've soaked in the brine. Because this recipe is built entirely from whole, straightforward ingredients, it's naturally free of thickeners and stabilizers — no gums needed to get a beautifully balanced pickle. The warm brine poured over fresh dill and smashed garlic does all the work, and after just 30 minutes in the fridge you've got something that tastes like it came from a proper deli counter. They keep well for up to five days, so you can make a jar at the start of the week and reach for it whenever a meal needs a bright, acidic lift.
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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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