Beef Free Quick Refrigerator Dill Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack that disappears fast once the jar hits the table. Pickling cucumbers get packed with smashed garlic, peppercorns, mustard seeds, and fragrant dill sprigs before a hot vinegar brine is poured right over the top ā no canning equipment or complicated technique required. Trimming the blossom end of each cucumber is a small but smart move that keeps the texture snappy rather than soft, which makes a real difference in the final bite. The brine comes together in just a few minutes on the stovetop, and once the jars are sealed and chilled, the flavors deepen beautifully over 48 to 72 hours. These are completely plant-based by nature, built entirely from vegetables, spices, and pantry staples with no animal products anywhere in the mix. Whether you go for spears or chips, they're perfect alongside sandwiches, burgers, or honestly just eaten straight from the jar.
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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.
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