Crunchy, garlicky, and bright with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Managing a nickel allergy can make store-bought pickles a minefield — many commercial brands include additives, preservatives, or ingredients processed on shared equipment that raise real concerns. This homemade brine keeps things beautifully simple: cucumbers, vinegar, water, salt, sugar, garlic, and a handful of classic spices are all you need. Every ingredient is straightforward and easy to verify, so you stay in full control of what goes into the jar. The hot brine method means no complicated canning setup — just pour, cool, and refrigerate. Give them at least an hour before digging in, though overnight is where the flavor really deepens into that satisfying tangy punch. Once you see how easy this is, you may never buy a jar at the store again.
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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.
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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