Sesame 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 the whole process is surprisingly satisfying. Mustard seeds and black peppercorns add a subtle depth, while the optional red pepper flakes give a gentle kick if you're into a little heat. Store-bought pickle brands can be tricky territory, with spice blends and flavorings that aren't always clearly labeled, so making your own puts you fully in control of every single ingredient. Persian or Kirby cucumbers are ideal here because they stay firm and snappy even after soaking in the brine. Pack them into mason jars, pour over the hot liquid, and they're ready to eat in as little as an hour ā though overnight is where the flavor really opens up. Tuck them alongside sandwiches, chop them into salads, or honestly just eat them 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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