Easiest Ever, No Canning Required Dill Pickles

5 from 5 reviews

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


Units Scale
  • 9 cups water
  • 1 1/2 cup vinegar
  • 1/3 cup canning salt
  • 1/2 cup sugar
  • Dill, 2-3 stalks
  • 24 inch long cucumbers, enough to fill a gallon jar


  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.


  • 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.