Eggless 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. Persian or Kirby cucumbers hold their snap beautifully in the brine, and the combination of fresh dill, mustard seeds, and black peppercorns gives every bite a classic deli-style depth. The brine comes together in just a few minutes on the stovetop ā dissolve the salt and sugar, pour it over the packed jars, and let the fridge do the rest of the work. There's nothing hidden or complicated here: every ingredient is straightforward and naturally free of eggs, so there's no label-scanning or substitution stress involved. A light brine after an hour makes them perfect for snacking, while an overnight rest deepens the flavor into something truly craveable. These are fantastic alongside sandwiches, burgers, or chopped into a grain bowl for a bright, acidic punch. Once you realize how easy homemade pickles actually are, store-bought jars are going to start collecting dust.
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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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