Alpha Gal Friendly Quick Classic Pickles
Crunchy, garlicky, and bright with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Every single ingredient here is plant-based and straightforwardly sourced — cucumbers, vinegar, spices, and herbs — which makes this recipe a natural fit for anyone navigating alpha-gal syndrome and avoiding mammalian-derived products. No gelatin, no meat-based additives, no hidden animal byproducts to second-guess on a label. The brine comes together in just a few minutes on the stovetop, and once it's poured over those tightly packed jars, your work is basically done. Persian and Kirby cucumbers hold their snap beautifully through the brining process, so you get that satisfying crunch whether you slice them into rounds or cut them into spears. A little patience in the fridge — even just an hour — and you've got a tangy, aromatic pickle that tastes like it came from a specialty shop. Keep a jar on hand all week for sandwiches, snack boards, or honestly just eating straight with a fork.
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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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