Turkey 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 — a simple mix of white vinegar, water, kosher salt, and a touch of sugar — and the whole process is surprisingly satisfying. Persian or Kirby cucumbers hold their snap beautifully, so every bite has that deeply satisfying crunch that store-bought jars rarely deliver. Mustard seeds and black peppercorns add a subtle complexity, while the optional red pepper flakes give a gentle kick if you're into a little heat. Everything here is straightforward produce, pantry staples, and fresh herbs — no mystery ingredients, no processed additives, just clean and classic flavors. They're ready to eat after an hour in the fridge, but letting them sit overnight takes the flavor to a whole new level. Pile them on sandwiches, serve them alongside grilled meats, or honestly just eat them 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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