Emulsifier Free Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. Store-bought pickles are a surprisingly common source of hidden additives, with many brands relying on emulsifiers and stabilizers to extend shelf life or maintain texture ā none of which belong in a truly clean pickle. This recipe keeps things beautifully simple: cucumbers, vinegar, water, salt, sugar, and a handful of aromatics like garlic, peppercorns, and mustard seeds. Trimming the blossom end of each cucumber before packing is a smart little trick that keeps them firm and satisfying rather than soft and sad. The hot brine comes together in just a few minutes on the stovetop, and once the jars are sealed and chilling, the flavors deepen beautifully over 48 to 72 hours. Whether you pack them as spears or slice them into chips, these pickles are endlessly versatile ā perfect alongside sandwiches, burgers, or honestly just eaten straight as a tangy, low-fuss snack.
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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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