Lactose 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 is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar ā no dairy anywhere in sight, so they're naturally a great fit for anyone avoiding lactose without any substitutions required. Trimming the blossom end of each cucumber is a small but smart step that keeps the spears satisfyingly crisp rather than soft and mushy. Packing the jars with smashed garlic, fresh dill sprigs, black peppercorns, and mustard seeds means every bite is layered with bold, briny flavor. You can go with spears for snacking or slice them into rounds if you want something ready for burgers and sandwiches. The hardest part is honestly just waiting ā they're good at 24 hours, but give them 48 to 72 hours and the flavor really deepens into something special.
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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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