Shellfish 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 just a few minutes on the stovetop ā vinegar, water, salt, and a touch of sugar ā and gets poured hot over tightly packed cucumbers loaded with mustard seeds, black peppercorns, and sliced garlic. Everything about this recipe is straightforward and plant-based, so there's zero concern about hidden seafood-derived ingredients that sometimes sneak into store-bought brined products. You can go with rounds for snacking or spears for a classic deli-style vibe, and a pinch of red pepper flakes adds a gentle kick if you're into that. After just an hour in the fridge they're crisp and lightly tangy, but leave them overnight and the flavor really deepens into something special. Two mason jars is all the equipment you need, and the result is genuinely better than anything you'd pull off a grocery shelf.
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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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