Barley Free Quick Classic Pickles
Crunchy, garlicky, and loaded 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 ā just vinegar, water, salt, and a touch of sugar ā so there's no complicated process standing between you and a jar of something genuinely delicious. For anyone navigating a barley-free lifestyle, store-bought pickles and brined products can be surprisingly tricky, since malt vinegar (derived from barley) sneaks into more labels than you'd expect. This recipe uses distilled white vinegar from start to finish, so you get all the tang with none of the worry. Persian or Kirby cucumbers hold their snap beautifully, and the mustard seeds, peppercorns, and optional red pepper flakes give the brine real depth and a little heat. Pack them as rounds for snacking or spears for sandwiches, and let them chill overnight if you can wait ā the flavor only gets better.
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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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