Pescatarian Quick Classic Pickles
There is something deeply satisfying about making your own pickles from scratch, and this classic brine method delivers that perfect balance of tangy, garlicky, and just a little spicy. Persian or Kirby cucumbers are the ideal choice here ā their thin skins and firm flesh hold up beautifully against the hot vinegar brine, staying wonderfully crisp rather than turning soft and sad. The brine itself comes together in minutes on the stovetop, with kosher salt, sugar, and white vinegar creating that clean, sharp flavor you want in a great pickle. Fresh dill, sliced garlic, mustard seeds, and black peppercorns pack into the jars alongside the cucumbers, layering in complexity without any fuss. These are naturally free of meat and work effortlessly within a pescatarian lifestyle since every single ingredient is plant-based and pantry-friendly. You can snack on them after just an hour in the fridge, but letting them sit overnight takes the flavor to a whole new level. Pile them onto fish tacos, serve alongside a grain bowl, or eat them straight from the jar ā no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!