Peanut Free Quick Refrigerator Dill Pickles

Total time24 hr 20 min

Prep time15 min

Cook time5 min

4.9

(18)

Peanut 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 — just vinegar, water, kosher salt, and a touch of sugar — and the whole setup is straightforward enough to knock out on a weeknight. Smashed garlic, black peppercorns, and mustard seeds pack serious flavor into every spear, and a pinch of red pepper flakes adds a gentle kick if you're into that. Trimming the blossom end of each cucumber before packing the jars is a small but smart step that keeps the pickles firm and snappy rather than soft. Because everything here is made from scratch with whole, simple ingredients, you never have to second-guess a label or worry about shared-facility warnings the way you might with store-bought brands. Give them 24 hours and they're tangy and bright; wait 48 to 72 hours and the flavor deepens into something genuinely addictive. Pile them on sandwiches, serve them alongside burgers, or just eat them straight from the jar — no judgment.

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Ingredients

8 servings

2 lbs pickling cucumbers (about 8–10 small)
4 cloves garlic, peeled and smashed
1 bunch fresh dill (about 6–8 sprigs)
1 tsp black peppercorns
1 tsp mustard seeds
½ tsp red pepper flakes (optional)

For the brine

1 ½ cups distilled white vinegar
1 ½ 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 — 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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