Lactose Free Quick Classic Pickles
Tangy, garlicky, and satisfyingly crunchy, 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 ā just vinegar, water, salt, and a touch of sugar ā then gets poured hot over cucumbers packed with fresh dill, sliced garlic, mustard seeds, and peppercorns. Every single ingredient here is naturally free of dairy, so there's no label-reading required and no substitutions needed. Store-bought pickles can sometimes sneak in unexpected additives, but making your own means you know exactly what's in the jar. Persian or Kirby cucumbers hold their snap beautifully, giving you that satisfying crunch in every bite. They're ready to eat after just an hour in the fridge, though letting them sit overnight takes the flavor somewhere truly special. Pile them on sandwiches, serve them alongside grilled meats, or honestly just eat them straight from the jar 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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