Soy Free Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles deliver that satisfying snap you'd expect from a good deli jar ā except you made them yourself. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar, so every ingredient is completely transparent and easy to verify. That matters a lot when store-bought pickles and pickle brines can sneak in unexpected additives or fermented ingredients that aren't always clearly labeled. Packing the jars with smashed garlic, fresh dill sprigs, black peppercorns, mustard seeds, and optional red pepper flakes means the flavor builds naturally without relying on anything processed. Trimming the blossom end of each cucumber before packing is a small but smart step that keeps the texture firm and genuinely crisp after brining. After just 24 hours in the fridge they're tangy and bright, and by 48 to 72 hours they're deeply flavored and seriously hard to stop eating. Serve them alongside sandwiches, burgers, or straight from the jar ā no judgment.
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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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