Gluten Free Quick Classic Pickles
Crunchy, garlicky, and loaded with fresh dill, 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 — so there's no complicated canning process standing between you and a perfect pickle. Garlic, black peppercorns, mustard seeds, and optional red pepper flakes give each jar a bold, layered flavor that store-bought versions rarely match. The best part for anyone navigating gluten sensitivities is that every single ingredient here is naturally free of wheat and grain-based additives, with no label-reading anxiety required. Persian or Kirby cucumbers hold up beautifully in the brine, staying snappy and crisp rather than turning soft and soggy. You can serve them after just an hour in the fridge, but letting them sit overnight takes the flavor to a whole new level. Pile them on burgers, chop them into salads, or eat them straight from the jar — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!