Citrus Free Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles deliver everything you want from a classic dill spear without a drop of citrus anywhere in the process. So many pickle recipes sneak in lemon juice for brightness, but this brine gets all its tang from distilled white vinegar, water, salt, and just a touch of sugar ā clean, simple, and completely safe to enjoy. Mustard seeds and black peppercorns add a subtle complexity, while smashed garlic and generous dill sprigs make the flavor unmistakably bold. Packing the spears snugly into mason jars and trimming the blossom ends keeps them satisfyingly crisp rather than soft and soggy. The hardest part is honestly just waiting ā 24 hours gets you a bright, lightly tangy pickle, but push to 48 or 72 hours and the flavor deepens into something genuinely craveable. Keep a jar in the fridge and you'll find yourself reaching for one alongside sandwiches, burgers, or honestly just as a snack 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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