Peanut Free Quick Classic Pickles
Tangy, garlicky, and satisfyingly crunchy, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. Persian or Kirby cucumbers get packed into jars with fresh dill, sliced garlic, mustard seeds, and black peppercorns before a hot vinegar brine is poured right over the top — it's simple, fast, and deeply satisfying. The whole process comes together with pantry staples and zero complicated technique, making it an easy win for any home cook. Store-bought pickle brands can sometimes be processed on shared lines with unexpected allergens, so making your own from scratch means you know exactly what's going in the jar. Every ingredient here is naturally free of peanuts and peanut derivatives, so there's no label-reading stress involved. After just an hour in the fridge they're crisp and lightly brined, but leave them overnight and the flavor really deepens into something special. Pile them on sandwiches, serve them alongside burgers, or just eat them straight from the jar — no judgment.
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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)
- 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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