Nutmeg Free Quick Refrigerator Dill Pickles
Crisp, 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 spice blends, no warming spices, just clean, bright flavor. That matters because so many store-bought pickle brands and homemade recipes sneak in spices that aren't always welcome, but every single ingredient here is straightforward and easy to verify. Mustard seeds and black peppercorns bring a gentle, savory depth, while fresh dill does the heavy lifting on aroma and flavor. The trick of trimming the blossom end before packing the jars keeps the cucumbers satisfyingly crunchy rather than soft and limp. You can go with spears for snacking or slice them into rounds for burgers and sandwiches ā either way, they're ready to eat in as little as 24 hours and only get 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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