Artificial Flavors Free Quick Refrigerator Dill Pickles
Crunchy, garlicky, and packed with fresh dill flavor, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Store-bought pickles are notorious for sneaking in artificial flavors, colors, and preservatives ā but when you make your own, you know exactly what's going into every bite. The brine here is beautifully straightforward: white vinegar, water, kosher salt, and a touch of sugar, with real dill sprigs, smashed garlic, black peppercorns, and mustard seeds doing all the heavy lifting on flavor. Trimming the blossom end of each cucumber is a smart little trick that keeps them firm and satisfying rather than soft and sad. You can go spears or chips depending on your mood, and the pickles are ready to eat in as little as 24 hours ā though waiting the full 48 to 72 hours rewards you with a deeper, more complex tang. These are perfect alongside sandwiches, burgers, or honestly just as a crisp, clean snack on their own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
8 servings
- 2 lbs pickling cucumbers (about 8ā10 small)
- 4 cloves garlic, peeled and smashed
- 1 bunch fresh dill (about 6ā8 sprigs)
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- Ā½ tsp red pepper flakes (optional)
For the brine
- 1 Ā½ cups distilled white vinegar
- 1 Ā½ cups water
- 1 tbsp kosher salt
- 1 tsp granulated sugar
Instructions
- 1
Trim 1/8 inch off the blossom end (the end opposite the stem) of each cucumber ā this removes enzymes that can soften the pickles. Cut the cucumbers lengthwise into quarters to make spears, or slice into 1/4-inch rounds if you prefer chips.
- 2
Divide the garlic, dill sprigs, black peppercorns, mustard seeds, and red pepper flakes (if using) evenly between two clean wide-mouth quart mason jars. Pack the cucumber spears in vertically, fitting them snugly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!