Capsaicin Free Quick Refrigerator Dill Pickles
Crisp, 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. For anyone avoiding capsaicin, the red pepper flakes listed here are clearly marked as optional and easy to leave out entirely, making the rest of the recipe completely free of any heat-producing ingredients. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar ā clean, straightforward, and totally in your control. Trimming the blossom end of each cucumber before packing the jars is a smart little trick that keeps the texture snappy rather than soft, so every spear has that satisfying crunch. Fresh dill, smashed garlic, black peppercorns, and mustard seeds do all the heavy lifting on flavor, giving you that classic deli-style pickle without any store-bought guesswork. After just 24 hours in the fridge they're tangy and bright, and by 48 to 72 hours they're deeply savory and seriously addictive. These are perfect alongside sandwiches, burgers, or honestly just as a crunchy afternoon snack.
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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)
Can be omittedred pepper flakes
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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