Nitrate & Nitrite 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. For anyone avoiding cured or processed foods, store-bought pickles can be a minefield ā many commercial brands sneak in preservatives that don't belong anywhere near a clean ingredient list. This recipe keeps things refreshingly simple: just cucumbers, vinegar, water, kosher salt, sugar, and a handful of aromatics like garlic, peppercorns, and mustard seeds. There are no additives, no curing agents, and nothing you can't pronounce ā just a straightforward brine you make yourself on the stovetop in minutes. Trimming the blossom end of each cucumber is a smart little trick that keeps the texture snappy rather than soft, so every spear delivers that satisfying crunch. Pack them as spears for snacking or slice them into rounds for burgers and sandwiches ā either way, they're ready to eat in 24 hours and get even better after a couple of days in the fridge.
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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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