Easiest Ever, No Canning Required Dill Pickles
Super easy no-canning required dill pickles. No canning required, store in the fridge for months.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 1 1x
Ingredients
Units
Scale
- 9 cups water
- 1 1/2 cup vinegar
- 1/3 cup canning salt
- 1/2 cup sugar
- Dill, 2-3 stalks
- 2–4 inch long cucumbers, enough to fill a gallon jar
Instructions
- Combine the water, vinegar, salt and sugar and boil one minute. Cool slightly.
- Wash the cucumbers and cut off about 1/16”from each end. This gets rid of some enzymes that would soften the pickles, and allows better penetration of the brine. Pack the cucumbers in a one gallon jar with the dill.
- Pour the warm brine over the cucumbers. Let stand, loosely covered, at room temperature for three days. (Drape a towel over the jar opening or let lid sit on loosely.) I rubber band everything, especially in fruit fly season.
- Cover and store in refrigerator. They are ready to eat after the three days but the flavor improves after a week or two in the refrigerator.
Notes
- I like to curl up some of the dill in the top of the jar to pin down the cucumbers and make sure they all stay submerged in the brine.
- Fresh dill is preferred, but if you don’t have any available, you can substitute 4-6 tablespoons of dill seed.
Find it online: https://commonsensehome.com/no-can-dill-pickles/