Hazelnut Free Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack that disappears fast once the jar hits the fridge. The brine comes together in minutes on the stovetop ā just vinegar, water, kosher salt, and a touch of sugar ā and the whole process is straightforward enough to knock out on a weeknight. Smashed garlic, black peppercorns, and mustard seeds pack serious flavor into every spear, and a pinch of red pepper flakes adds a gentle kick if you're into that. One smart trick here is trimming the blossom end of each cucumber before packing the jars, which keeps the pickles firm and snappy rather than soft. Store-bought pickle brands can be surprisingly tricky to vet for shared-facility allergens, so making your own from scratch means you know exactly what's in every bite. They're ready to taste after 24 hours, but if you can hold out for 48 to 72 hours, the flavor gets noticeably deeper and more complex. Serve them alongside sandwiches, burgers, or honestly just straight from the jar ā no judgment here.
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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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