Soy 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 in your fridge at all times. The brine comes together in minutes on the stovetop — just vinegar, water, salt, and a touch of sugar — and the whole process is surprisingly satisfying. Store-bought pickles can be a minefield of unexpected additives, but every single ingredient here is straightforward and easy to verify, making this a genuinely stress-free option. Mustard seeds and black peppercorns add a subtle complexity that makes these taste far more special than a quick pickle has any right to. You can go with rounds for snacking and sandwiches or cut the cucumbers into spears if you want something more substantial. After just an hour in the fridge they're crisp and lightly tangy, but leave them overnight and the flavor really deepens into something you'll be sneaking straight from the jar.
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Learn more →Ingredients
8 servings
- 1 ½ lbs persian or kirby cucumbers (about 4–5 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
- ½ 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 2–3 minutes. Remove from heat.
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