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Easiest Ever, No Canning Required Dill Pickles

5 from 4 reviews

Super easy no-canning required dill pickles. No canning required, store in the fridge for months.

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Ingredients

Instructions

  1. Combine the water, vinegar, salt and sugar and boil one minute. Cool slightly.
  2. 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.
  3. 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.
  4. 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

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