Pistachio 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. Fresh dill, sliced garlic, mustard seeds, and a bright vinegar brine come together to create that classic deli-style flavor you crave — no canning experience or special equipment required. The brine is a simple stovetop mix of white vinegar, water, salt, and sugar, so you know exactly what's going into every jar. Store-bought pickles can be a gamble with shared production lines and mystery seasonings, but making your own means total control over every ingredient. Pack the cucumbers in as spears or rounds depending on your mood, and they're ready to eat in as little as an hour — though an overnight rest in the fridge takes the flavor to another level entirely. These are perfect alongside sandwiches, burgers, or honestly just eaten straight from the jar.
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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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