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Easy Dill-Lovers Refrigerator Pickles

You can make these with just 10 minutes of prep and 6 hours to brine. You don't even need to turn on the stove. You can use the 1/8-inch slicing disc of a food processor to slice these, which I highly recommend. A mandolin would also work well as would a sharp knife.
Servings 2 cups
Author Diana Probert


  • 2 cups thinly sliced pickling cucumbers
  • 1 Tbsp kosher salt
  • 2 Tbsp chopped fresh dill
  • 1/2 cup white vinegar


  1. Add cucumber slices to a clean 1-pint jar.

    Add salt, dill and vinegar. Close the lid and shake to distribute ingredients. (Liquid will not cover cucumber slices. Don't worry. The salt will draw liquid from the cucumbers in a couple of hours.)

    Place the jar in the refrigerator and remember to shake it once or twice in the next few hours.

    In about 6 hours, you'll have delicious, crispy pickles.