Paraben 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 and brined products can be a minefield when you're avoiding parabens, since preservatives often sneak into commercial jars under ingredient names that are easy to overlook. Making your own brine from scratch with vinegar, kosher salt, and a handful of whole spices means you know exactly what's going into every jar ā no hidden additives, no guesswork. The brine comes together in just a few minutes on the stovetop, and the real magic happens in the fridge as the cucumbers soak up all that tangy, peppery flavor. Persian and Kirby cucumbers are ideal here because they stay firm and snappy rather than turning soft and waterlogged. A little patience overnight rewards you with deeply flavored pickles, though even an hour in the fridge gives you something genuinely delicious to snack on or pile onto a sandwich.
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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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