Honey Free Quick Classic Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Many store-bought pickle brands sneak in honey or other sweeteners to round out the brine, which makes label-reading a tedious chore. This recipe keeps things clean and simple ā just granulated sugar, vinegar, salt, and aromatics ā so you know exactly what's going into every bite. The brine comes together in minutes on the stovetop, and once it's poured over those tightly packed cucumbers, the hard work is basically done. Mustard seeds, black peppercorns, and optional red pepper flakes give the brine a layered, complex flavor that tastes like you've been pickling for years. They're ready to eat after just an hour in the fridge, but if you can hold out overnight, the garlic and dill really sink in and take things to another level. Pile them on sandwiches, serve them alongside a charcuterie board, or just eat them straight ā no judgment here.
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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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