Nutmeg 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 ā just vinegar, water, salt, and a touch of sugar ā and the whole process is refreshingly straightforward. Mustard seeds and black peppercorns add a subtle complexity, while the optional red pepper flakes give a gentle kick if you're into a little heat. Many store-bought pickle brands sneak in unexpected spice blends that can be hard to vet, so making your own means you know exactly what's in every jar. Persian or Kirby cucumbers are the move here because they stay firm and snappy even after soaking in the brine. After just an hour in the fridge they're delicious, but leave them overnight and the flavor really deepens into something special. These are perfect alongside sandwiches, burgers, or honestly just eaten straight from the jar.
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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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