10-Minute Dill Pickles
Crisp, tangy cucumber pickles made in a jar with vinegar, sugar, and fresh dill—no canning required. Ready to eat in minutes, they last refrigerated for weeks.
- Total time
- 10 min
- Servings
- 8
- Calories
- 28
- Protein
- 1g
simplecasualfreshamericanvegetarianvegangluten-freedairy-free
Ingredients
- 2 lbs cucumber
- 1.5 cups white vinegar
- 3 tbsp sugar
- 4 sprigs fresh dill
Instructions
- 1
Slice cucumbers into 1/4-inch spears or rounds.
- 2
Pack cucumber slices and fresh dill sprigs into a clean jar, filling to the top.
- 3
Combine white vinegar and sugar in a measuring cup, stirring until sugar dissolves.
- 4
Pour vinegar mixture over cucumbers until completely submerged. Cover and refrigerate.
- 5
Taste after 30 minutes—they're ready to eat, but flavor deepens over 24 hours.
Tools you’ll need
- mason jar or glass container, 1-quart or larger
- measuring cup
- spoon for stirring
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