Chestnut 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 — vinegar, water, salt, and a touch of sugar — and the result is a perfectly balanced pickle that's tangy without being overwhelming. Mustard seeds and black peppercorns add subtle depth, while a pinch of red pepper flakes gives an optional kick for anyone who likes a little heat. Every ingredient here is straightforward and easy to verify, so you never have to second-guess what's in the jar. Persian or Kirby cucumbers are the move for maximum crunch, and packing them snugly with sliced garlic and fresh dill sprigs means every bite is loaded with flavor. They're ready to eat after just an hour in the fridge, but letting them sit overnight takes things to a whole new level. Pile them on sandwiches, serve them alongside a charcuterie spread, or honestly just eat them straight from the jar — no judgment.
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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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