Gut Friendly Quick Classic Pickles
Crunchy, garlicky, and bright with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked in your fridge at all times. The brine is a simple mix of white vinegar, water, salt, and just a touch of sugar ā no mystery additives, no preservatives, and nothing that's going to leave you guessing about what's actually in the jar. Persian and Kirby cucumbers hold their snap beautifully, so every bite delivers that satisfying crackle rather than a soggy disappointment. Mustard seeds and black peppercorns add gentle complexity, while the optional red pepper flakes let you dial up the heat to your own comfort level. The whole process comes together in one saucepan and a couple of mason jars, making it genuinely approachable even on a busy weeknight. Giving your gut a steady source of fermented, vinegar-brined vegetables is one of the easiest wins you can work into a daily routine, and homemade means you're fully in control of every ingredient. Let them sit overnight and the flavor deepens into something that tastes far more impressive than the effort involved.
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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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