Gelatin 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 single questionable additive. Many store-bought pickles sneak in stabilizers or preservatives that can be hard to vet, so making your own is the cleanest route to a jar you can fully trust. The brine is nothing but vinegar, water, kosher salt, and a touch of sugar ā straightforward ingredients that come together in just a few minutes on the stove. Mustard seeds and black peppercorns add a subtle depth, while smashed garlic and fresh dill do the heavy lifting on flavor. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly snappy rather than soft. Pack them as spears for snacking straight from the jar or slice them into rounds for burgers and sandwiches ā either way, they're ready to eat in 24 hours and only get better from there.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!