Quick artisan dill pickles don’t require any fancy equipment or skills, just a mason jar, a handful of ingredients, and some time to chill.
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Quick dill pickles made without refined sugar give you everything you want in a dill pickle. They’re tangy, dill-y, garlicky, crunchy, and perfect on sandwiches or fresh from the fridge. They also make you look extremely put together if you bring them to a BBQ.
Dill pickles have always been a favorite snack of mine. I’m pretty sure my dill pickle obsession started during my first pregnancy and ended never. Much like everyone else that loves an artisan pickle, I didn’t appreciate them as a kid.
Typically I love getting my pickles from the deli section of the grocery store, but they’re full of refined sugar. I wanted to create a refined sugar-free dill pickle, so I did! And here it is, you’ll need:
1 large cucumber or 2-3 pickling cucumbers
Apple cider vinegar
+ A canning jar (like this one)
MAKING QUICK REFRIGERATOR DILL PICKLES
You really don’t need anything special, here. But I will make a few notes: you must use fresh dill and fresh, minced garlic. Dry dill and the pre-minced garlic from the cans really won’t do.
When it comes to the cucumber, pickling cucumbers would be best (they’re short, kinda chubby, often found at farmer’s markets). But I didn’t use a pickling cucumber, I just used a regular, large cucumber and sliced it thin. You can slice yours into spears, if you prefer, but do slice the cucumbers and be sure to slice them how you’d like to eat them. I like mine on burgers, so I slice them into thin disks.
NO BOIL METHOD
We aren’t using any refined sugar in this recipe, so you really don’t need to do any boiling. Simply add all of the ingredients to your jar, give it a shake, and place it in a dark place for about five hours before placing into the fridge overnight.
The pickles will last for about a month in the fridge.
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Quick Dill Pickles
- Canning Jar
- 1 large cucumber *or 2-3 pickling cucumbers
- 3/4 cup white vinegar
- 1/2 cup filtered water
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 2 tbsp fresh dill chopped
- 5 whole peppercorns
- 2 cloves garlic minced
- 1/4 tsp oregano
- 1/4 tsp salt
- In a canning jar, add the white vinegar, filtered water, pure maple syrup, apple cider vinegar, fresh dill, peppercorns, garlic, oregano, and salt. Shake the jar until everything is well combined.
- Slice your cucumbers into thin disks or spears. Place them into the jar. Store in a warm, dark place (such as your oven or pantry) for about five hours. Place the jar into the refrigerator overnight.