Almond Free Quick Classic Pickles
Crunchy, garlicky, and bright with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine comes together in minutes on the stovetop — just vinegar, water, salt, and a touch of sugar — and the whole process is straightforward enough to make on a weeknight without any special equipment. Persian or Kirby cucumbers hold their snap beautifully, so every bite has that satisfying crunch that store-bought jars often lose. Mustard seeds and black peppercorns add a subtle depth, while the optional red pepper flakes give a gentle kick if you like a little heat. The ingredient list is completely transparent, which is a genuine relief when you're navigating tree nut sensitivities and scanning labels for hidden additives or shared-facility warnings. Pack them into mason jars, let the brine cool, and they're ready to eat in as little as an hour — though overnight is where the flavor really opens up. Pile them on sandwiches, serve them alongside burgers, or honestly just eat them straight from the jar.
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Learn more →Ingredients
8 servings
- 1 ½ lbs persian or kirby cucumbers (about 4–5 medium)
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 tsp granulated sugar
- 4 garlic cloves, thinly sliced
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- ½ tsp red pepper flakes (optional)
- 4 sprigs fresh dill
Instructions
- 1
Wash and dry the cucumbers, then slice into 1/4-inch rounds or cut lengthwise into spears. Divide the cucumber slices, garlic, peppercorns, mustard seeds, red pepper flakes (if using), and dill sprigs evenly between two clean pint-sized mason jars, packing them in snugly.
- 2
Combine the vinegar, water, kosher salt, and sugar in a medium saucepan over medium heat. Stir until the salt and sugar are fully dissolved, about 2–3 minutes. Remove from heat.
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