Oats Free Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack that disappears fast once the jar hits the fridge. The brine comes together in minutes on the stovetop ā just vinegar, water, kosher salt, and a touch of sugar ā and the real flavor magic happens as the cucumbers soak overnight. Smashed garlic, black peppercorns, and mustard seeds give every spear a bold, briny punch that store-bought versions rarely match. Trimming the blossom end before packing the jars is a small but smart step that keeps the pickles firm and satisfyingly snappy rather than soft. For anyone navigating ingredient labels carefully, this recipe is refreshingly straightforward ā every component is a whole food or pantry staple with no hidden fillers or grain-based additives to worry about. You can go with spears for snacking straight from the jar or slice them into rounds for burgers and sandwiches. Give them 48 to 72 hours if you can wait, because the depth of flavor that develops is absolutely worth it.
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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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