Nightshade 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, just clean ingredients you can trust. For anyone navigating a nightshade-free lifestyle, pickles can be a surprisingly tricky condiment to source, since many store-bought versions sneak in spice blends or flavorings that aren't always clearly labeled. Here, every ingredient is visible and intentional, and the optional red pepper flakes are easy to leave out entirely if you're keeping things strictly nightshade-free. Packing the jars with smashed garlic, peppercorns, and mustard seeds gives you that classic deli-style depth without relying on anything off-limits. The trick of trimming the blossom end keeps the cucumbers satisfyingly crisp rather than soft and mushy. Give them 48 to 72 hours in the fridge and you'll have bold, tangy spears that put anything from the grocery store shelf to shame.
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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)
Can be omittedred pepper flakes
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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