Dairy Free Quick Classic Pickles
Tangy, garlicky, and satisfyingly crunchy, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine comes together in minutes on the stovetop — just vinegar, water, salt, and a touch of sugar — then gets poured hot over cucumbers packed with fresh dill, sliced garlic, mustard seeds, and peppercorns. Everything about this recipe is naturally free of dairy, so there's no swapping or substituting required; it's just clean, simple pickling the way it was always meant to be done. Persian and Kirby cucumbers are ideal here because they stay firm and crisp even after soaking in the brine, giving you that satisfying snap in every bite. A little patience in the fridge — at least an hour, or overnight if you can wait — rewards you with deeply flavored pickles that blow any store-bought jar out of the water. Pile them onto sandwiches, serve them alongside grilled meats, or just snack on them straight from the jar.
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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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