Pork Free Quick Classic Pickles
There is something deeply satisfying about making your own pickles from scratch, and this recipe delivers that tangy, garlicky crunch without any fuss. Persian or Kirby cucumbers hold their texture beautifully, so every bite stays crisp rather than turning soft and soggy the way store-bought versions sometimes do. The brine comes together in just a few minutes on the stovetop ā vinegar, water, salt, and a touch of sugar ā then gets poured hot over the packed jars to work its magic. Fresh dill, sliced garlic, mustard seeds, and black peppercorns layer in a classic flavor that tastes like it came from a deli counter. Every single ingredient here is naturally free of pork and pork-derived additives, so there is no label-reading stress or guesswork involved. These pickles are ready for snacking after an hour in the fridge, but letting them sit overnight takes the flavor to a whole new level. They are perfect alongside sandwiches, grain bowls, or honestly just eaten straight from the jar.
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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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