Xanthan Gum Free Quick Classic Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine is a simple mix of white vinegar, water, salt, and a touch of sugar ā no stabilizers, no thickeners, no additives of any kind. That makes them a natural fit for anyone avoiding xanthan gum, which sneaks into a surprising number of store-bought pickle brands as a texture agent. Persian and Kirby cucumbers hold up beautifully in the brine, staying snappy and satisfying whether you slice them into rounds or cut them into spears. Mustard seeds, black peppercorns, and optional red pepper flakes layer in complexity without complicating the process at all. You can have them ready in about an hour, though letting them sit overnight takes the flavor somewhere truly special. Once you realize how easy clean-ingredient pickling actually is, the jarred stuff at the grocery store just won't cut it anymore.
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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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