No-Cook Herb and Garlic Pickle
A bright, fresh pickle made without cooking, capturing the vibrant flavor of mixed herbs and sharp garlic in a simple vinegar brine. This quick pickle is ready to eat in just a few hours and keeps for weeks in the refrigerator. Perfect for adding to charcuterie boards, sandwiches, or serving alongside grilled meats.
- Prep
- 15 min
- Cook
- —
- Wait
- 3 hr
- Total
- 3 hr 15 min
- Makes
- 1 quart (32 oz / about 5 cups)
Steps
Before you start
- Rinse and dry all fresh vegetables and herbs thoroughly
- Use a sterilized 1-quart glass jar with a tight-fitting lid
- Gather all ingredients before assembling the pickle
Prepare herbs and aromatics
- Wash the dill and parsley thoroughly, then pat completely dry on paper towels.
- Roughly chop the parsley into 1-inch pieces, keeping the dill fronds mostly whole.
- Strip the thyme leaves from the stems, discarding the woody stems.
- Peel the garlic cloves and smash them lightly under the flat of your knife.
- Slice the shallot into thin half-moons, about ¼-inch thick.
- Place all herbs, garlic, and shallot into the sterilized 1-quart glass jar.
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Ready when: Herbs and aromatics are prepped and layered in the jar
Tip: Drying the herbs thoroughly prevents excess moisture from diluting the brine
Add spices
- Add the black peppercorns and red pepper flakes (if using) to the jar with the herbs and aromatics.
- Gently shake the jar to distribute the spices evenly throughout.
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Ready when: Spices are scattered throughout the jar
Make cold brine
- In a small bowl, whisk together the cold water, distilled white vinegar, kosher salt, and granulated sugar until the salt and sugar dissolve completely.
- Taste a small sip of the brine; it should taste pleasantly tart and slightly sweet, with a noticeable salt note.
- If you prefer it sweeter, add up to 1 more tablespoon sugar; if more tart, add 1 more tablespoon vinegar.
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Ready when: Salt and sugar are fully dissolved and brine tastes balanced
Tip: Do not heat the brine—keeping it cold preserves the fresh, bright herb flavors
Pour brine and seal
- Pour the cold brine slowly and carefully into the jar with the herbs and aromatics until they are completely covered.
- If needed, add a bit more cold water to ensure all herbs are submerged; they will float slightly but should not poke above the liquid.
- Screw the lid on tightly, then invert the jar gently a few times to mix the brine evenly.
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Ready when: All herbs and aromatics are fully submerged under brine
Tip: Ensure the lid is tight to prevent any brine from leaking during chilling
Chill and infuse
- Place the sealed jar in the refrigerator and let the pickle chill undisturbed for at least 3 hours, though 4–6 hours will yield more developed herb flavor.
- You can invert and gently shake the jar once or twice during chilling if you'd like, but this is optional.
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Ready when: Brine is clear and fragrant, herbs have begun to soften and release color
Tip: The pickle is ready to eat after 3 hours, but flavor deepens if left overnight
Taste and serve
- Remove the jar from the refrigerator and taste a small spoonful of brine and a piece of herb.
- The flavors should be bright, herbaceous, and balanced between tart and slightly sweet.
- If the herbs taste too mild, let it rest another 1–2 hours.
- Once satisfied with the flavor, serve cold directly from the jar as a side dish, relish, or garnish.
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Ready when: Herbs are tender and flavorful, brine is aromatic and balanced
Tip: Taste before serving to confirm the flavor is to your liking; you can adjust salt or vinegar if needed by adding more brine
Good to know
Tips
- Always use fresh, high-quality herbs that smell vibrant; old or wilted herbs will result in a dull-flavored pickle.
- This is a cold pickle that never touches heat, so the bright herb flavors remain fresh and green. Do not attempt to cook the brine, as it will dull the herbaceous quality.
- The garlic will soften and become milder as it sits; if you prefer sharper garlic flavor, add extra cloves or use the pickle within the first 24 hours.
- Stir or shake the jar occasionally as the pickle sits to ensure even flavor distribution and to prevent herbs from settling to the bottom.
Make ahead
Prepare the pickle up to 5 days ahead and store in the refrigerator. The pickle actually improves in flavor over the first 2–3 days as the herbs and garlic continue to infuse.
Storage & reheating
Room temperature: Not recommended; always refrigerate. Refrigerator: Keep the sealed jar in the coldest part of the fridge for up to 3 weeks. The herbs will darken slightly and the brine will become more pungent over time, which is normal. Once opened, consume within 2 weeks. Freezer: Not recommended, as freezing will soften the herbs and change their texture. To refresh flavor: If the pickle tastes mild after more than 1 week, add 1–2 tablespoons of fresh herbs to the jar and let sit for another day.
Substitutions
- fresh dill fronds → fresh tarragon or fresh chervil. Use the same quantity. Tarragon will add an anise note; chervil is more delicate and subtle.
- distilled white vinegar → white wine vinegar or champagne vinegar. Both are milder and slightly fruity. Use the same quantity but expect a softer, less aggressive tang.
- shallot → 1 small red onion, thinly sliced. Red onion will add sweetness and color, and will pickle more visibly than shallot.
- fresh flat-leaf parsley → fresh cilantro or fresh basil. Cilantro adds a bright, citrusy note; basil adds sweetness. Both change the character significantly but are delicious.
