Carrageenan 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. Store-bought pickles can be a minefield for anyone avoiding carrageenan, since that additive sometimes sneaks into commercial brines and flavored vinegar products ā but every single ingredient here is straightforward and easy to verify. The brine comes together in minutes on the stovetop with just vinegar, water, salt, and sugar, so there's no mystery about what's going into the jar. Persian or Kirby cucumbers hold their snap beautifully, giving you that satisfying crunch in every bite. Mustard seeds, black peppercorns, and a pinch of red pepper flakes layer in complexity without relying on any packaged seasoning blends. After just an hour in the fridge they're lightly brined and ready to eat, though an overnight rest deepens the flavor considerably. Once you realize how easy homemade pickles are, going back to the store-bought version is going to feel completely unnecessary.
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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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