Hazelnut Free Quick Classic Pickles
Crunchy, garlicky, and packed 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 — and gets poured hot over tightly packed jars of cucumbers, garlic, peppercorns, and mustard seeds. What you end up with is a bright, tangy pickle that's crisp after just an hour in the fridge and even better the next morning. Because everything here is made from scratch with simple, whole ingredients, there's no guesswork about what's actually in the jar — no shared facilities, no mystery seasonings, no hidden allergens to track down on a label. Persian or Kirby cucumbers work especially well since they stay firm and don't turn soggy in the brine. Whether you're stacking them on sandwiches, serving them alongside a charcuterie spread, or eating them straight from the jar, these are the kind of homemade pickles that make store-bought feel completely unnecessary.
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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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