Fructose 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. The brine is a simple mix of distilled white vinegar, water, kosher salt, and just a small amount of granulated sugar ā keeping the overall fructose load minimal while still delivering that classic tangy punch. Trimming the blossom end of each cucumber before packing is a smart little trick that keeps the texture satisfyingly crisp rather than soft and mushy. Mustard seeds, black peppercorns, smashed garlic, and fresh dill do all the heavy lifting on flavor, so there's no need for sweetened vinegars or high-fructose additives that can sneak into store-bought versions. You can go with spears for a classic deli vibe or slice them into rounds if you're planning to pile them onto burgers and sandwiches. After 24 hours in the fridge they're already bright and tangy, but give them 48 to 72 hours and the flavor really deepens into something special. Two jars, no canning equipment, and a handful of pantry staples ā it genuinely doesn't get easier than this.
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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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