Celery Free Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack that disappears fast once you set them on the table. The brine comes together in just a few minutes on the stovetop ā vinegar, water, salt, and a touch of sugar ā and the real magic happens quietly in the fridge over the next day or two. Trimming the blossom end of each cucumber before packing the jars is a small but smart move that keeps every spear satisfyingly crisp rather than soft and mushy. Mustard seeds and black peppercorns add a subtle complexity, and a pinch of red pepper flakes gives the brine a gentle kick if you're into a little heat. For anyone navigating a celery allergy or sensitivity, store-bought pickle brands can be surprisingly tricky ā many use celery seed or celery extract as a flavoring agent, so making your own is genuinely the safest route. Every ingredient here is straightforward and easy to verify, which means you get bold, deli-style flavor without any of the label-reading stress. Give them 48 to 72 hours if you can wait ā the depth of flavor is absolutely worth it.
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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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