Walnut 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 table. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar ā no mystery ingredients, no preservatives, and absolutely nothing to second-guess on the label. Mustard seeds and black peppercorns add a subtle complexity, while a pinch of red pepper flakes gives just enough heat to keep things interesting. Trimming the blossom end of each cucumber before packing the jars is a small but smart step that keeps the spears genuinely crisp rather than soft and sad. You can go with spears for snacking straight from the jar or slice them into rounds if you're building a burger or a deli-style sandwich spread. After 24 hours in the fridge they're bright and tangy, but give them 48 to 72 hours and the flavor really deepens into something special. It's one of those recipes that feels impressive but asks almost nothing of you.
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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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