Caffeine Free Quick Classic Pickles
Crisp, 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 just a few minutes on the stovetop ā vinegar, water, salt, and a touch of sugar ā and the whole process is genuinely straightforward. Persian or Kirby cucumbers hold their crunch beautifully, and the mustard seeds, peppercorns, and optional red pepper flakes give every jar a little personality. Since everything here is made from scratch with simple pantry staples, there's no need to scrutinize store-bought labels for sneaky additives. The pickles are ready to eat after an hour in the fridge, but if you can wait overnight, the flavor deepens into something truly satisfying. They're fantastic alongside sandwiches, burgers, or honestly just eaten straight from the jar.
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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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