Fructose Free Quick Classic Pickles
Crunchy, garlicky, and bright with dill, these refrigerator pickles deliver everything you want from a classic jar without any of the hidden sweeteners or high-fructose corn syrup that sneak into most store-bought versions. The brine is straightforward — vinegar, water, salt, and just a small amount of granulated sugar — so you stay firmly in control of exactly what goes in. Cucumbers are naturally low in fructose, making them one of the friendlier vegetables to work with, and the quick brine process keeps the ingredient list clean and simple. Mustard seeds and black peppercorns add a gentle complexity, while the optional red pepper flakes give a little kick if you're in the mood. Packing the jars tightly with fresh dill and sliced garlic means every single slice comes out deeply flavored and satisfyingly crisp. They're ready to eat after just an hour in the fridge, though letting them sit overnight takes the flavor to another level entirely. Keep a jar on hand and you'll find yourself reaching for them alongside everything from sandwiches to grain bowls all week long.
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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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