Walnut Free 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 get packed into mason jars with fresh dill, sliced garlic, mustard seeds, and black peppercorns before a hot vinegar brine is poured right over the top — it's simple, fast, and deeply satisfying. The brine comes together in just a few minutes on the stovetop, and the whole process is as straightforward as it gets. Store-bought pickle brands can sometimes be processed on shared lines with all kinds of unexpected add-ins, so making your own at home means you know exactly what's in the jar. Every single ingredient here is naturally free of tree nuts, so there's zero guesswork involved. You can eat them lightly brined after an hour in the fridge, or let them sit overnight for a punchier, more developed flavor. Either way, they're the perfect crunchy companion to sandwiches, burgers, grain bowls, or honestly just eaten 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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