Turmeric Free Quick Refrigerator Dill Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles deliver that satisfying crunch you want without any of the fuss of traditional canning. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar ā clean, straightforward ingredients with no hidden spice blends or pre-mixed seasonings that might sneak in unwanted additives. That matters a lot when you're keeping a close eye on what goes into your food, because store-bought pickles can be surprisingly tricky to vet. Mustard seeds and black peppercorns bring just enough complexity, while the fresh dill and smashed garlic do the heavy lifting on flavor. You can go with spears for snacking straight from the jar or slice them into rounds for burgers and sandwiches ā either way, they pack into the jars beautifully. The pickles are ready to eat in as little as 24 hours, though letting them sit a couple of extra days deepens the tang in the best possible way. Once you see how easy this is, buying a jar at the grocery store will feel completely unnecessary.
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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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