Gut Friendly 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 touch of sugar ā no mystery additives, no preservatives, and nothing that would make a sensitive gut nervous. Fermented and pickled foods have long been celebrated for supporting digestive wellness, and making your own means you control every single ingredient that goes in. Smashed garlic, whole peppercorns, and mustard seeds layer in real flavor without relying on anything processed or hard to digest. The trick of trimming the blossom end keeps the cucumbers satisfyingly crisp rather than mushy, so the texture holds up beautifully over several days in the fridge. Pack them as spears or slice them into chips ā either way, they're ready to eat in as little as 24 hours and only get better from there.
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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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