Vegetarian Quick Classic Pickles
Tangy, garlicky, and satisfyingly crunchy, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. Persian or Kirby cucumbers hold their snap beautifully, and packed alongside fresh dill, sliced garlic, mustard seeds, and peppercorns, they develop a bright, complex flavor that store-bought jars rarely match. The brine comes together in just a few minutes on the stovetop ā a simple mix of white vinegar, water, salt, and a touch of sugar ā and gets poured hot over the cucumbers so the flavors start working right away. No canning equipment, no special skills, just two mason jars and a little patience while they chill. They're ready to eat after an hour, but if you can hold out overnight, the flavor deepens into something genuinely addictive. Serve them alongside sandwiches, grain bowls, or cheese boards, or honestly just eat them straight from the jar ā no judgment here.
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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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