Gluten 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 comes together in minutes with just vinegar, water, kosher salt, and a touch of sugar ā no mystery additives, no thickeners, nothing that could sneak gluten into your jar. That matters more than it sounds, because commercial pickle brands sometimes use malt vinegar or undisclosed flavorings that make them off-limits. Here, distilled white vinegar keeps everything clean and safe from the start. Smashed garlic, mustard seeds, peppercorns, and optional red pepper flakes give each spear serious depth without any complicated steps. Trimming the blossom end before packing is a small but smart move that keeps the pickles firm and satisfying rather than soft and sad. Give them 48 to 72 hours in the fridge and you'll have bold, tangy spears that rival anything you'd find at a deli counter.
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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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