Chicken 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. Persian or Kirby cucumbers hold their snap beautifully in the brine, giving you that satisfying crunch whether you slice them into rounds or cut them into spears. The brine itself is a simple combination of white vinegar, water, salt, and just a touch of sugar, with mustard seeds and black peppercorns adding a subtle depth that makes these taste far more complex than the effort involved. A little patience in the fridge ā even just an hour ā and you've got a jar of pickles that puts the store-bought stuff to shame. Everything here is straightforward produce and pantry staples, so there's zero guesswork about what's actually in your jar. Make a batch on Sunday and you'll be reaching for them all week long on sandwiches, grain bowls, or straight out of the jar as a snack.
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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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