Citric Acid Free Quick Classic Pickles
Most store-bought pickles sneak in citric acid as a preservative or flavor enhancer, which makes finding a safe jar genuinely frustrating. This recipe keeps things clean and straightforward ā the brine is nothing more than distilled white vinegar, water, kosher salt, and a touch of sugar, so you know exactly what's going into every crunchy bite. Persian or Kirby cucumbers are the move here because they stay firm and snappy rather than turning soft and waterlogged. Garlic, black peppercorns, mustard seeds, and fresh dill do all the heavy lifting on flavor, giving you that classic deli-style pickle without any hidden additives. The hot brine comes together in just a few minutes on the stovetop, and after a quick cool-down the jars go straight into the fridge. You can sneak one after an hour if you're impatient, but letting them sit overnight takes the flavor somewhere truly special. Crisp, garlicky, and deeply satisfying ā these are the kind of pickles that disappear fast.
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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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