Rice 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 ā just vinegar, water, salt, and a touch of sugar ā and gets poured hot over tightly packed jars of cucumbers, garlic, peppercorns, and mustard seeds. What you end up with is a deeply satisfying pickle that's crisp after just an hour in the fridge and even better the next morning. Every single ingredient here is naturally grain-free and starch-free, so there's nothing hidden to second-guess ā just clean, simple pantry staples doing exactly what they're supposed to do. Persian and Kirby cucumbers are ideal because they stay firm and don't turn soggy, whether you slice them into rounds for snacking or cut them into spears for a burger spread. A pinch of red pepper flakes is optional but highly recommended if you like a little heat sneaking through the tang. These are the kind of homemade pickles that make store-bought feel completely unnecessary.
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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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