Ginger Free Quick Classic Pickles
So many store-bought pickle brands sneak in unexpected spice blends, and for anyone avoiding ginger, scanning every label gets old fast. This recipe keeps things clean and classic ā crisp cucumbers, a sharp white vinegar brine, fresh dill, and a handful of pantry staples that you can actually see and control. The garlic slices and mustard seeds do the heavy lifting on flavor, giving you that satisfying tang and subtle heat without anything hidden in the mix. Packing the jars snugly and pouring the hot brine straight over the cucumbers means you get a genuinely crunchy pickle, not a soggy one. They're ready to eat after just an hour in the fridge, but if you can hold out overnight, the flavor deepens into something really special. These are the kind of pickles that disappear fast alongside burgers, sandwiches, or honestly just eaten straight from the jar.
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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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