Lupin Free Quick Refrigerator Dill Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked in your fridge at all times. 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 make on a weeknight. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of packaged foods, including some store-bought pickles and condiments, so making your own is a genuinely smart move. Every single ingredient here is clean and easy to verify, which means you can snack straight from the jar without second-guessing the label. Trimming the blossom end of each cucumber is a small but clever step that keeps the spears satisfyingly crunchy rather than soft. Pack them as spears for a classic deli vibe or slice them into rounds for burgers and sandwiches ā either way, the flavor deepens beautifully between 48 and 72 hours in the fridge. Once you realize how easy homemade pickles are, the store-bought jar starts to feel completely unnecessary.
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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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