Cinnamon Free Quick Refrigerator Dill Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles deliver that satisfying crunch you want without any of the warm spices that can sneak into store-bought versions. Many commercial pickle blends and seasoning packets include cinnamon as a background note in their pickling spice mix, so making your own brine from scratch is genuinely the safest move. Here, the flavor comes entirely from garlic, black peppercorns, mustard seeds, and fresh dill ā bold and briny with zero hidden spice surprises. Trimming the blossom end of each cucumber before packing the jars is a small but smart step that keeps the texture snappy rather than soft. The hot vinegar brine comes together in just a few minutes on the stove, and once the jars are sealed and chilled, 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. Spear them alongside a sandwich, chop them into potato salad, or just eat them straight from the jar ā no judgment here.
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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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