Emulsifier Free Quick Classic Pickles
Store-bought pickles are one of those sneaky products that can contain polysorbate 80, calcium disodium EDTA, or other additives used to stabilize color and texture ā none of which belong in a simple cucumber jar. This homemade version keeps things beautifully clean: just cucumbers, vinegar, water, salt, sugar, garlic, and a handful of whole spices. The brine comes together in minutes on the stovetop, and once it's poured over those tightly packed jars, the hard work is basically done. Fresh dill and sliced garlic do all the heavy lifting on flavor, while mustard seeds and black peppercorns add a subtle, aromatic depth that makes these taste far more complex than the ingredient list suggests. A little heat from optional red pepper flakes takes them over the top if you're into that. They're crisp and lightly tangy after just an hour in the fridge, but if you can wait overnight, the flavor really blooms. Once you realize how easy it is to make your own, reaching for a commercial jar starts to feel completely unnecessary.
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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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