Description
Crunchy, tangy cucumber pickles made in a simple vinegar brine with garlic, dill, and optional spice additions. No canning required—refrigerate and enjoy within days!
Ingredients
1 cup water
1 cup distilled white vianegar
1 Tbsp kosher salt (or Himalayan pink salt)
1 Tbsp whole black peppercorns
4 garlic cloves (whole or halved)
5–6 sprigs fresh dill
2–3 medium cucumbers, sliced or cut into spears
1 tsp red pepper flakes (optional)
Instructions
- In a small saucepan, combine water, vinegar, and kosher salt. Heat until the salt dissolves, then remove from heat.
- In a clean quart-sized mason jar, add black peppercorns, garlic, dill, cucumbers, and red pepper flakes if using.
- Pour the warm brine over the cucumbers until fully submerged, leaving a little headspace.
- Let the jar cool to room temperature. Seal and refrigerate.
- Let rest for at least 4 hours before eating; best flavor develops overnight.
Notes
- Use firm cucumbers like Kirby or English for best crunch.
- Add sliced jalapeños or mustard seeds for a spicy or tangy twist.
- Add lemon or orange peel for citrusy undertones.
- Double the batch using larger jars for more servings.
- Use apple cider vinegar for a softer, fruity flavor alternative.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 jar (about 1/2 cup pickles)
- Calories: 10
- Sugar: 0g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
