This is a quick, easy and delicious recipe for DIY Homemade Kosher Dill Refrigerator Pickles. 10 Ingredients. 10 Minutes Hands-On Time. Pickles are ready after 24 hours, but reaches optimal flavor after 3 days! Low-Carb. Keto. Paleo. Whole 30 Approved.
Use the “Jump To Recipe” button above to skip ahead to the recipe card, but don’t be too hasty – the post contains all the tips and tricks.
I’ve always been a fan of kosher dill pickles. Whether it’s whole pickles straight out of the barrel or sliced deli pickles on a sub or sandwich.
We always used buy the Claussen brand because they were the best in our opinion, but ever since learning to make our own (and seeing how easy it really is!), there’s no need to ever get store bought pickles ever again.
Not only that, but making your own pickles is infinitely better and better for you. You know exactly what goes into it – no funny stuff or unpronouncable ingredients.
There are many different ways to adjust the flavoring of pickles with herbs and spices, from simple and mild to spicy. This recipe is for a Kosher Dill Pickle with a slight kick.
How to make homemade refrigerator pickles with no sugar:
All you need to do is make a spice mix with the ingredients listed below, add the fresh cucumbers to a jar with either speared, circles, disks, sandwich slices or how ever you like it. Then fill the rest of the jar with a vinegar and water mix.
Be sure to use either Kosher or canning salt, since regular table salt makes the brine cloudy.
Leave it in the refrigerator for about 24 hours (shaking the mix and flipping at least twice), and that’s it! While they taste pretty great after 24 hours, the longer it sits the more it develops its flavor.
I would say that after about 2 to 3 days, it reaches its peak flavor.
What’s also great about these Quick and Easy Kosher Dill Refrigerator Pickles is that it’s Low-Carb, Keto, Whole30 and just plain healthy homemade goodness. Why? Because there are NO SUGAR – oh yeah!
For more yummy homemade condiments, check out some of these recipes from our archive:
- The Best Fresh Guacamole
- Homemade Chimichurri
- Cilantro Pesto with Cashew Nuts
- Easy Homemade Red Pepper Relish
Easy Refrigerator Dill Pickles Recipe and Calories:
Homemade Refrigerator Pickles
- 1 quart Jar (with a lid)
- 3 Medium Pickling Cucumbers
- 5 sprigs Fresh Dill
- 1 clove Minced Garlic
- 6 tbsp Distilled White Vinegar
- 1 .5 tbsp Canning Salt Or Kosher Salt
- 1 quart Distilled/Filtered Water Enough to top off jar
- 1/2 tsp Black Peppercorns
- 1/2 tsp Red Pepper Flakes (Optional)
- 1/4 tsp Celery Seed
- 1 tsp Mustard Seeds
- Cut cucumbers into discs, spears or sandwich slices.
- Add all the ingredients, except the water, to the jar. Try not to overstuff it, in order to give some room when you shake the jar.
- Top off with the water and screw the lid on the jar tightly.
- Shake and flip your pickle jar periodically to distribute the flavors.
- The pickles taste best after sitting 2 – 3 days.