Sesame Free Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine comes together in minutes on the stovetop ā just vinegar, water, kosher salt, and a touch of sugar ā and the real magic happens once the jars hit the fridge. Packing in smashed garlic, whole peppercorns, mustard seeds, and fresh dill sprigs means every spear is deeply aromatic and satisfying without relying on any store-bought seasoning blends that might carry hidden sesame. That matters more than you'd think, since many commercial pickle products and spice mixes can be processed on shared lines with sesame-containing ingredients. Trimming the blossom end of each cucumber before packing is a small but smart step that keeps the texture genuinely snappy rather than soft. Give them 24 hours and you've got a tangy, punchy pickle ā wait 48 to 72 hours and the flavor gets even better. These are perfect alongside sandwiches, burgers, or honestly just eaten straight from the jar.
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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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