Nightshade Free Quick Classic Pickles
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. Nightshade-free eating can feel limiting when it comes to condiments and snacks, since so many store-bought options sneak in tomato, paprika, or other off-limits ingredients — but this brine is completely clean and built from scratch. Persian or Kirby cucumbers hold their snap beautifully, and the combination of black peppercorns, mustard seeds, and sliced garlic gives the brine serious depth without relying on anything problematic. The red pepper flakes are listed as optional, so you can easily leave them out and keep the recipe fully on plan. A simple stovetop brine of vinegar, water, salt, and sugar comes together in just a few minutes, then does all the work as it cools over the cucumbers. After an hour in the fridge they're lightly tangy and crisp, but let them sit overnight and the flavor really blooms. These are perfect alongside sandwiches, tucked into grain bowls, or honestly just eaten as a snack on their own.
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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)
Can be omittedred pepper flakes
- 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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