Ginger Free Quick Refrigerator Dill Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack that disappears fast once the jar hits the table. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar ā no complicated spice blends, and absolutely no ginger hiding anywhere in the mix. That makes this recipe a genuinely safe and satisfying option for anyone who needs to avoid that particular root, since so many store-bought pickles and pickling spice packets sneak it in. Mustard seeds and black peppercorns bring just enough complexity, while the fresh dill does the heavy lifting on flavor. Trimming the blossom end of each cucumber before packing the jars is a small but smart step that keeps the spears firm and snappy rather than soft. You can go with spears for a classic deli vibe or slice them into rounds if chips are more your style. Give them at least 24 hours in the fridge and they're ready to eat ā though waiting the full 48 to 72 hours rewards your patience with a deeper, more tangy bite.
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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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