Turmeric Free Quick Classic Pickles
Many store-bought pickle brands sneak in turmeric as a natural colorant, which can make label-reading a frustrating chore for anyone avoiding it. This homemade version keeps things clean and classic ā just cucumbers, vinegar, garlic, dill, and a handful of pantry spices you can verify yourself. The brine comes together in minutes on the stovetop, and once it's poured over those tightly packed jars, the hardest part is waiting. Persian or Kirby cucumbers hold their crunch beautifully, so every bite delivers that satisfying snap you want from a good pickle. Mustard seeds and black peppercorns add subtle depth, while fresh dill keeps the flavor bright and unmistakably homemade. A short rest in the fridge is all it takes for a lightly brined, crisp result ā or leave them overnight if you want a bolder, more developed tang. These are the kind of pickles that disappear fast alongside sandwiches, burgers, or straight out of 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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