Celery 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 just a few minutes on the stovetop ā a simple mix of white vinegar, water, salt, and a touch of sugar ā then gets poured hot over tightly packed jars of cucumbers, garlic, peppercorns, and mustard seeds. Store-bought pickle brands can sometimes include unexpected seasoning blends, so making your own means you know exactly what's in every jar. Persian or Kirby cucumbers are ideal here because they stay satisfyingly crisp rather than turning soft and soggy in the brine. A little patience in the fridge ā at least an hour, though overnight is even better ā rewards you with deeply flavored, snappy pickles that work on burgers, grain bowls, cheese boards, 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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