Easy Dill “Hands-Free” Fridge Pickles * (Not IC Safe)

easy-dill-fridge-pickles easy-dill-fridge-pickles2

We love this REAL SIMPLE recipe.  It’s super easy and produces “Claussen”-like pickles at a fraction of the cost, and what’s better than making it yourself?  I actually have taken out the onion and garlic and it was still good.  The next time I added onion and garlic powder and it was still good!  It’s an adaptable recipe.  For best results, refrigerate at least 2 days before eating one, or more.  I need to buy a waterproof jar, this stand in was okay but it easily leaks.  I put a note down to double the liquid in this recipe to cover the pickles, but try whatever you want.  Enjoy!


  • 4 Kirby cucumbers (about 1 lb), quartered lengthwise*      (*We use the 5″ small cucumbers as we couldn’t find Kirby)
  • 3/4 cup white wine vinegar**
  • 1/4 small sweet onion, such as Vidalia or Walla Walla, thinly sliced**
  • 2 cloves garlic, smashed
  • 2 tablespoons sugar
  • 1 teaspoon dill seed (I’ve even used 1 tsp. dill weed and it was fine, fresh dill is great too)
  • 1 teaspoon black peppercorns**
  • 1 bay leaf
  • kosher salt

**Known IC irritants, tread carefully!



  1. Place the cucumbers in a 1-qt. jar or some other container with a tight-fitting lid.
  2. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 tsp. salt, and 3/4 cup hot tap water.
  3. Stir until the sugar dissolves.
  4. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving.  The pickles will last 1 week. 



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