BHA & BHT Free Quick Classic Pickles
Store-bought pickles are one of those sneaky products that can contain preservatives like BHA and BHT tucked into the ingredient list, which makes finding a clean jar harder than it should be. Making your own from scratch puts you completely in control of what goes into the brine ā and with this recipe, every single ingredient is straightforward and easy to verify. Persian or Kirby cucumbers get packed into mason jars with fresh dill, sliced garlic, mustard seeds, and black peppercorns before a simple hot brine of white vinegar, water, kosher salt, and sugar is poured right over the top. The result is crisp, tangy, and deeply satisfying ā with just enough heat if you opt for the red pepper flakes. They're ready to eat after a short chill in the fridge, though letting them sit overnight takes the flavor to another level entirely. Whether you're slicing them into rounds for snacking or cutting spears for a burger spread, these pickles deliver that classic deli crunch without any of the additive guesswork.
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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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