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A lovely display of homemade dill pickles on a wooden table in a pretty white kitchen, pink garlic and fresh dill laying all around.
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Homemade Dill Pickles (No Canning Needed)

Pickle lover? Canning hater? Look no further because these homemade dill pickles are quick, easy, and extremely tasty. No canning required!
Prep Time7 minutes
Soaking Time1 day
Total Time1 day

Equipment

  • 1 Pint jar with its lid (a second jar may be needed for overflow)
  • Funnel (not required but helpful)

Ingredients

  • 6-8 small cucumbers - whole, sliced or speared
  • 1 cup white vinegar (5% acetic acid)
  • 1 cup filtered water
  • 1 tbsp sea salt
  • 1 tbsp cane sugar (optional)
  • 2-3 cloves fresh garlic, peeled - whole or halved
  • 3-4 sprigs fresh dill (or 3-4 tsp of dried dill)

Instructions

  • Prepare the cucumbers. If your cucumbers are store-bought, a great way to wash them is to soak them in water with a bit of baking soda for a minute. Don't forget to rinse them afterwards.
    You may leave them whole if they're small enough, or they can be sliced or cut into spears.
  • Prepare your jar. Thoroughly wash the jar. Peel the garlic and place the cloves in your jar whole or halved. Add the dill.
  • Pack the cucumbers. Arrange your cucumbers into your jar vertically. Leave a bit of headspace.
  • Make the brine. Bring the water and vinegar to a boil. Add the salt and sugar and stir to dissolve. Remove the brine from the heat and allow it to cool to room temperature for the crunchiest results.
  • Soak. Pour the brine over your prepared jar. If your brine is at room temperature, secure the lid and place the jar in the fridge for 24 hours to soak.
    Note: If you are adding your brine while it's still hot, allow it to come to room temperature with the lid off before placing in the fridge.
  • Enjoy and Store. After about 24 hours, try a pickle! They have the best crunch and flavor within the first 3 weeks, however they can be stored in the refrigerator for 2-3 months if the pickles are mostly submerged in brine.