Shellfish 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 as the cucumbers soak up all that flavor in the fridge. Smashed garlic, black peppercorns, and mustard seeds give every spear a bold, complex kick that tastes like it took way more effort than it actually did. 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. You can go with spears for snacking and sandwiches or slice them into rounds for burgers and charcuterie boards ā either way, they're ready to eat in as little as 24 hours. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or worry about hidden additives sneaking into your jar. Make a double batch on Sunday and you'll be reaching for these all week long.
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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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