Artificial Food Coloring Free Quick Classic Pickles
Store-bought pickles are one of those sneaky products that can hide unnecessary additives, including dyes used purely for color enhancement ā none of which belong in a jar of something this simple. This homemade version keeps things completely clean, relying on a bright vinegar brine, fresh dill, garlic, and a handful of whole spices to do all the heavy lifting. The result is a crisp, tangy pickle with real depth ā garlicky, a little floral from the mustard seeds, and just enough heat if you go for the red pepper flakes. Persian or Kirby cucumbers hold their crunch beautifully, so you get that satisfying snap in every bite. The brine comes together in minutes on the stovetop, and after just an hour in the fridge you've got something genuinely delicious ā though overnight is where the flavor really blooms. These are the kind of pickles that disappear fast off a charcuterie board or tucked into a sandwich, and once you realize how easy they are to make, you'll never reach for a store jar again.
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Learn more āIngredients
8 servings
- 1 Ā½ lbs persian or kirby cucumbers (about 4ā5 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
- Ā½ 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 2ā3 minutes. Remove from heat.
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