Legume Free Quick Classic Pickles
Crunchy, garlicky, and bright 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 makes this recipe so satisfying is how clean and straightforward every ingredient is, with zero legume-derived additives or fillers that can sneak into store-bought pickle jars. Persian and Kirby cucumbers hold up beautifully to the brine, staying snappy and crisp rather than turning soft and soggy. A little patience in the fridge — even just an hour — and you've got a tangy, aromatic pickle that tastes like it took far more effort than it did. The optional red pepper flakes add a gentle kick if you like a little heat, but the base recipe is already deeply flavorful on its own. These are perfect alongside sandwiches, chopped into salads, or honestly eaten straight from the jar.
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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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