5-Minute Refrigerator Dill Pickles (No Canning)

Servings: 16 pickles

Prep Time: 5 mins

Resting Time: 1 d

Total Time: 1 d 5 mins

These refrigerator dill pickles come together in just 5 minutes with no cooking required, no canning needed! Just a crisp, clean flavor that beats store bought every time. Once you try them, you’ll never reach for a jar at the store again.

Ingredients 

• 1 large organic english cucumber
• 1/2 cup filtered water
• 1/2 cup organic distilled white vinegar
• 1 tablespoon kosher salt
• 3 sprigs fresh dill, or 1 tablespoon dried dill
• 1 clove of garlic, smashed
• 1 teaspoon whole peppercorns

Equipment

• pint mason jar

Instructions 

• Cut the ends off the cucumber. For rounds, cut 1/4" thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears.

• In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns.

• Add in the cucumbers, cover, and refrigerate for at least 24 hours.

• Will keep in the refrigerator for at least 1 month.

Nutritional Information

Serving: 1pickle, Calories: 3, Total Carbs: 0.5g, Protein: 0.1g, Fat: 0g, Fiber: 0.1g, Net Carbs: 0g

Comments

1. Leah

   After the 20th or so time I make these, I think this deserves a comment and a five star review!! (Sorry I didn’t leave one sooner) Every time I make these I get roaring reviews, they are a must have, especially when I have some cucumbers that are on their last leg in the fridge!! 

2. AB

   i am planning to make this recipe this week. So i am not going to boil the brine for the salt to dissolve? are we not getting that white particles on the bottom ?

   • Natalie

     No need to boil! The salt dissolves fully in the water and vinegar solution.

3. M Immekus

   After 3 days these had an awesome flavor. Yummy!! Perfect for myself and diabetic husband. Thanks for sharing this recipe. I will be making it again.