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.




  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.


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