Eggless Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar ā no eggs, no fillers, nothing you'd need to second-guess at the label. Packing the jars with smashed garlic, peppercorns, mustard seeds, and fresh dill sprigs means every spear soaks up serious flavor while it chills. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture snappy rather than soft, which makes all the difference. You can go with spears for a classic pickle-jar look or slice them into rounds if you're thinking sandwiches and burgers. They're lightly tangy after 24 hours and really hit their stride somewhere around the 48-to-72-hour mark, so a little patience goes a long way. Once you realize how easy homemade pickles are, the store-bought jar starts to feel completely unnecessary.
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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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