Carrageenan 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 fridge. If you've ever flipped over a store-bought pickle jar and spotted carrageenan or other stabilizers lurking in the brine, making your own is a genuinely satisfying fix. Every ingredient here is straightforward ā cucumbers, vinegar, garlic, fresh dill, and a handful of spices ā so you know exactly what you're eating. The trick of trimming the blossom end before packing the jars is a small step that makes a real difference, keeping the spears snappy rather than soft. A simple heated brine of white vinegar, water, kosher salt, and sugar comes together in just a few minutes on the stove, then gets poured straight over the packed jars. After 24 hours in the refrigerator they're pleasantly tangy, and by 48 to 72 hours the garlic and dill have really worked their way through. Whether you go for spears or chips, these are 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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