Seed Oil 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. Store-bought pickles can be a sneaky source of unwanted oils and additives, but this brine is built from nothing but vinegar, water, salt, sugar, and aromatics ā clean and straightforward from start to finish. The hot brine method means you're not waiting days for flavor to develop; even after just an hour in the fridge, the cucumbers are tangy, crisp, and deeply satisfying. Packing the jars with sliced garlic, black peppercorns, mustard seeds, and dill gives every bite a layered, deli-style complexity that feels way more impressive than the effort involved. Persian and Kirby cucumbers hold their snap beautifully, so whether you go with rounds for snacking or spears for a burger spread, the texture stays right where you want it. Make a batch on a Sunday and you've got a punchy, no-fuss condiment ready to go all week long.
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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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