Legume 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 is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar ā no complicated canning process, no special equipment beyond a couple of mason jars. Smashed garlic, mustard seeds, black peppercorns, and optional red pepper flakes give each spear a bold, layered flavor that store-bought pickles rarely match. One smart trick makes all the difference: trimming the blossom end of each cucumber before packing keeps them snappy and firm rather than soft and mushy. You can go with spears for a classic deli vibe or slice them into rounds if you're thinking burgers and sandwiches. After just 24 hours in the fridge they're pleasantly tangy, and by 48 to 72 hours they've deepened into something genuinely crave-worthy. Every ingredient here is naturally free of legumes, so there's nothing to second-guess ā just clean, bright pickles you made yourself.
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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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