Lupin 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 just a few minutes on the stovetop — vinegar, water, salt, and a touch of sugar — then 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: no fillers, no additives, nothing that raises flags for people navigating legume-related sensitivities. Lupin, which can sneak into packaged foods and spice blends as a filler or flour substitute, simply has no place here — every component is exactly what it says it is. You can go in after just an hour for a lightly brined, crisp bite, or let them sit overnight for deeper, more complex flavor. Persian or Kirby cucumbers hold their crunch beautifully, so you get that satisfying snap whether you slice them into rounds or cut them into spears. Once you realize how easy homemade pickles are, the store-bought jar starts to 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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