Cashew Free Quick Classic Pickles
There is something deeply satisfying about making your own pickles from scratch, and this classic brine method delivers that perfect tangy crunch without any fuss. Persian or Kirby cucumbers hold their texture beautifully, staying crisp even after soaking in the garlicky, dill-forward brine. The combination of black peppercorns, mustard seeds, and a hint of red pepper flakes gives each jar a bold, layered flavor that store-bought versions rarely match. Since the ingredient list is straightforward pantry staples and fresh produce, there are absolutely no hidden nut-based additives or cross-contamination concerns to worry about — just clean, simple pickling. The hot brine comes together in just a few minutes on the stovetop, and once you pour it over the packed jars, the hardest part is waiting for them to chill. Pull them out after an hour for a light, bright pickle, or let them sit overnight if you want a deeper, more developed tang. These are perfect alongside sandwiches, burgers, or honestly just eaten straight from the jar.
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Learn more →Ingredients
8 servings
- 1 ½ lbs persian or kirby cucumbers (about 4–5 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
- ½ 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 2–3 minutes. Remove from heat.
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