Simple Dill Pickles No Canning

I’ve always loved pickles, but I used to think making them at home was this huge project that required special equipment and hours of work. Turns out, I was totally wrong. You don’t need to drag out a giant canning pot or worry about sterilizing jars. These no-canning dill pickles are so simple, you’ll wonder why you ever bought them from the store.

The best part? You probably have everything you need in your kitchen right now. Just slice up some cucumbers, mix up a quick brine, and let the fridge do the work. In a few hours, you’ll have crisp, tangy pickles that taste way better than anything you can buy.

I started making these when my kids went through their pickle phase last summer. Now I keep a jar in the fridge at all times because they disappear so fast. They’re perfect on sandwiches, burgers, or just eaten straight from the jar when no one’s looking.

What Kind of Cucumbers Should I Use?

For the best pickles, you’ll want to use pickling cucumbers if you can find them at your local grocery store or farmer’s market. These shorter, bumpy-skinned cucumbers are specifically grown for pickling and hold their crunch better than regular slicing cucumbers. If you can’t find pickling cucumbers, regular cucumbers will work too – just look for smaller, firmer ones and avoid any that feel soft or have wrinkled skin. Kirby cucumbers are another great option if you spot them, as they’re small and stay crisp. Whatever type you choose, make sure to use them within a day or two of buying for the freshest, crunchiest pickles.

Options for Substitutions

This quick pickle recipe is pretty forgiving, so here are some swaps you can make:

• Cucumbers: While pickling cucumbers work best, you can use regular cucumbers in a pinch. Just peel them and remove the seeds since they have higher water content. Kirby cucumbers are also a great choice if you can find them.
• White vinegar: Apple cider vinegar works well as a substitute and adds a slightly different flavor profile. Just make sure it’s 5% acidity for proper preservation.
• Fresh dill: If you can’t find fresh dill, use 2 tablespoons of dried dill instead. You can also try fresh or dried dill seed for a more intense flavor.
• Sugar: You can reduce the sugar to 1 teaspoon for less sweetness, or substitute with honey (use slightly less). For sugar-free options, try stevia or monk fruit sweetener.
• Salt: Stick with regular table salt or kosher salt for this recipe. Sea salt works too, but avoid iodized salt as it can make the brine cloudy.
• Garlic: No fresh garlic? Use 1 teaspoon of garlic powder instead, though fresh gives better flavor. You can also add onion slices or peppercorns for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making refrigerator pickles is using cucumbers that are too large or overripe, which will result in mushy pickles – choose firm, small to medium cucumbers and slice them evenly for the best crunch.

Another common error is not dissolving the salt and sugar completely in the brine, so make sure to stir the mixture well or even heat it slightly to help everything dissolve properly before pouring it over your cucumbers.

Don’t skip the step of letting your pickles sit at room temperature for about an hour before refrigerating, as this helps the flavors start to penetrate the cucumbers more effectively.

For maximum flavor, resist the urge to taste them right away – these pickles need at least 24 hours in the fridge to develop their full tangy taste, and they’ll keep getting better for up to a week.

What to Serve With Dill Pickles?

These tangy dill pickles are perfect alongside classic deli sandwiches – think pastrami, corned beef, or turkey and swiss on rye bread. They’re also great with burgers and hot dogs at your next barbecue, where that crisp, garlicky bite cuts through all the rich, meaty flavors. I love serving them as part of a charcuterie board with cheese, crackers, and cured meats, or even chopped up in potato salad or egg salad for extra crunch and flavor. Don’t forget they make an excellent snack on their own when you’re craving something salty and satisfying!

Storage Instructions

Refrigerate: These quick pickles need to stay in the fridge since they’re not canned. Keep them in their pickling liquid in a clean jar or airtight container for up to 2 months. The longer they sit, the more pickle-y they get, so they actually taste better after a few days!

Make Ahead: This is one of those recipes that’s perfect for making ahead since the cucumbers need time to absorb all those delicious flavors. I like to make a batch on Sunday and by Wednesday they’re absolutely perfect. Just give them at least 24 hours in the fridge before digging in.

Serve: Always use clean utensils when grabbing pickles from the jar to keep them fresh longer. If you notice the liquid getting cloudy or the pickles getting mushy, it’s time to toss them. The garlic and dill will keep infusing flavor the whole time they’re stored.

Preparation Time	15-20 minutes
Cooking Time	5-10 minutes
Total Time	3 days 20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 80-100
• Protein: 4-6 g
• Fat: 0-1 g
• Carbohydrates: 18-22 g

Ingredients

For the brine:

• 1.25 cups distilled white vinegar (I use Heinz for consistent flavor)
• 3.5 cups water
• 2 tbsp kosher salt (Diamond Crystal preferred for texture)
• 1 tbsp sugar

For the pickles:

• 2 lb cucumbers (pickling varieties work best, about 3-4 inches long)
• 4 fresh dill sprigs (or 2 tbsp fresh dill fronds, finely chopped)
• 4 garlic cloves, peeled and smashed (fresh garlic gives better flavor than pre-minced)

Step 1: Prepare the Cucumbers and Jars

• 2 lb cucumbers
• 4 garlic cloves, peeled and smashed
• 4 fresh dill sprigs

While you’re getting everything ready, prepare your cucumbers by trimming both ends and cutting them into spears, slices, or chunks—I prefer spears as they hold their crunch better and are easier to grab from the jar.

Rinse the cucumbers under cold water and pat them dry.

Get out your clean jars (quart-sized mason jars work perfectly) and have them ready on the counter.

Smash the garlic cloves with the side of your knife to release their flavor, and gather your fresh dill sprigs or chop the dill fronds if using.

Step 2: Make the Brine

• 3.5 cups water
• 1.25 cups distilled white vinegar
• 1 tbsp sugar
• 2 tbsp kosher salt

In a medium saucepan, combine the water, vinegar, sugar, and kosher salt over medium-high heat.

Stir occasionally until the sugar and salt dissolve completely and the mixture reaches a rolling boil—this takes about 5-7 minutes.

Once boiling, remove from heat and let the brine cool for about 10 minutes.

This cooling step is important because it prevents the cucumbers from becoming too soft while still being hot enough to extract maximum flavor.

Step 3: Assemble and Brine the Pickles

• cucumber pieces from Step 1
• garlic and dill from Step 1
• brine from Step 2

Divide the smashed garlic cloves and dill between your jars, placing them on the bottom.

Pack the prepared cucumbers snugly into the jars, standing them upright to maximize space.

Pour the warm brine over the cucumbers until they’re completely submerged—this is crucial to prevent any from spoiling.

I like to use a wooden spoon handle or chopstick to gently press the cucumbers down if needed and to ensure the brine fills all the gaps.

Step 4: Cool and Refrigerate

Cap the jars with their lids and let them cool completely to room temperature on the counter—this usually takes about 2-3 hours.

Once cooled, transfer the jars to the refrigerator.

The pickles will begin developing flavor immediately, but for the best taste and texture, wait at least 3 days before opening and serving.

The flavor continues to develop over the first two weeks, so patience really does pay off here.