Pecan 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 — just vinegar, water, salt, and a touch of sugar — and the whole process is straightforward enough to make on a weeknight without any fuss. 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. The ingredient list is clean and simple, so there's no need to scrutinize labels or worry about hidden allergens sneaking in from unexpected sources. Persian and Kirby cucumbers are ideal here because they stay firm and snappy even after soaking in the brine, which means you get that satisfying crunch in every bite. They're ready to eat after just an hour in the fridge, but letting them sit overnight takes the flavor to a whole new level. Pile them on sandwiches, serve them alongside grilled meats, or honestly 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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