5-Minute Refrigerator Dill Pickles (No Canning)
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.
Servings: 16 pickles
Calories: 3
Equipment
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
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.
- See the Recipe Notes below for more tips, FAQs and substitution info!
Video
Nutrition
Serving: 1pickle | Calories: 3 | Total Carbs: 0.5g | Protein: 0.1g | Fat: 0g | Fiber: 0.1g | Net Carbs: 0g