Wheat 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. The brine comes together in minutes on the stovetop — just vinegar, water, kosher salt, and a touch of sugar — then gets poured hot over cucumbers packed with fresh dill, sliced garlic, peppercorns, and mustard seeds. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress involved. Store-bought pickle brands can be surprisingly tricky, with shared facilities and unexpected additives, but making your own puts you completely in control. Persian or Kirby cucumbers are ideal because they stay firm and crisp even after soaking in the brine, giving you that satisfying snap with every bite. They're ready to eat after just an hour in the fridge, though leaving them overnight deepens the flavor considerably. Pile them on a burger, serve them alongside a sandwich, or honestly just eat them straight from the jar — no judgment here.
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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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