Mushroom 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 complicated canning equipment, no mystery additives, and absolutely nothing to worry about on the ingredient front. Peppercorns and mustard seeds give each spear a subtle, aromatic kick, while the optional red pepper flakes add a gentle heat for anyone who likes a little extra bite. Trimming the blossom end of each cucumber before packing the jars is a small but smart step that keeps the pickles firm and satisfying rather than soft and soggy. You can go with spears for a classic deli feel or slice them into rounds if chips are more your style. After just 24 hours in the fridge they're bright and tangy, and by 48 to 72 hours they've deepened into something genuinely crave-worthy. Once you realize how easy homemade pickles are, store-bought jars start to feel completely unnecessary.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!