Beef 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 ā just vinegar, water, salt, and a touch of sugar ā and gets poured hot over tightly packed jars of cucumbers, garlic, peppercorns, and mustard seeds. There's nothing here but clean, plant-based pantry staples, so you never have to second-guess what's in them the way you might with store-bought jars that carry vague ingredient lists. Persian or Kirby cucumbers are the move for that satisfying snap, and the optional red pepper flakes add just enough heat to keep things interesting. After an hour in the fridge they're already delicious, but leave them overnight and the flavor deepens into something genuinely addictive. Pile them onto sandwiches, serve them alongside a cheese board, or honestly just eat them straight from the jar ā no judgment here.
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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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