Cinnamon Free Quick Classic Pickles
Crisp, garlicky, and punchy with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked in your fridge at all times. Many store-bought pickle brands sneak in unexpected spice blends that can include warm baking spices, making label-reading a frustrating chore for anyone avoiding cinnamon. This recipe keeps things clean and straightforward ā the brine is built from white vinegar, water, salt, sugar, garlic, peppercorns, mustard seeds, and dill, so you know exactly what's going into every jar. The quick stovetop brine comes together in just a few minutes, and the cucumbers are ready to snack on after a short rest in the fridge. Persian or Kirby cucumbers are ideal here because they stay satisfyingly crunchy even after soaking in the brine. Whether you slice them into rounds for snacking or cut them into spears for a burger spread, these pickles deliver serious tang and brightness without any of the spice-blend guesswork.
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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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