MSG 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. Store-bought pickles can be a minefield for anyone avoiding hidden additives ā many commercial brands sneak in flavor enhancers that have no business being in a simple brine. This recipe keeps everything clean and straightforward: cucumbers, vinegar, water, salt, sugar, garlic, and a handful of whole spices. The hot brine comes together in just a few minutes on the stovetop, and once it's poured over the packed jars, the hardest part is waiting. Even after just an hour in the fridge, the cucumbers are snappy and well-seasoned, with mustard seeds and peppercorns adding subtle depth. Let them sit overnight and the flavor really blooms ā tangy, savory, and just a little heat if you go for the red pepper flakes. Once you realize how easy homemade pickles are, you may never reach for a store jar again.
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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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