Pregnancy Friendly Quick Classic Pickles
That classic pickle craving hits hard during pregnancy, and this recipe is here to deliver. Persian or Kirby cucumbers get packed into mason jars with fresh dill, sliced garlic, and a simple brine of distilled white vinegar, kosher salt, and sugar ā nothing mysterious, nothing to second-guess. Because you're making these at home from scratch, you know exactly what's going into every jar, which matters a lot when you're being more careful about what you eat. The brine comes together in just a few minutes on the stovetop, and the whole process is straightforward enough to pull off even on a tired day. After a short rest in the fridge, you get crisp, tangy pickles that are genuinely satisfying ā and letting them sit overnight deepens the flavor even more. The optional red pepper flakes are easy to leave out if you're keeping things mild, making this recipe flexible for however your appetite is running right now.
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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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