Pickle Cucumbers

Make your pickles. No canning involved! Their mildly sweet flavor complements the savory dill and garlic. If you prefer a more classic dill pickle taste, then the honey can be left out.


  • ¾ cup white vinegar

  • 3 cloves garlic (smashed)

  • ¾ cup filtered water

  • 1 TBSP sea salt (or Himalayan salt)

  • ½ cup honey (optional)

  • 2 heads of fresh dill (or 3 TBSP fresh leaves or 2 TBSP dried)

  • 3-5 small cucumbers (sliced)

  • ½ onion (thinly sliced, optional)


  • In a small saucepan, combine the vinegar, garlic, water, salt, and honey.

  • Bring to a boil, then simmer for 5 minutes, whisking occasionally.

  • While waiting for the brine to cook, place the dill in the bottom of a quart-size jar.

  • Add a few layers of cucumber slices. The cucumbers can be sliced as thick or thin as desired, but the thinner they are, the faster they’ll pickle.

  • Add a layer of onions (if using), then more cucumber slices, repeating until the jar is full. Leave about ½ inch of head space at the top of the jar.

  • Pour the brine over the pickles, put the lid on, and place it in the fridge. If you don’t have enough liquid to cover the pickles, add some more vinegar and water in equal amounts until you do.

  • Wait at least 12 hours before eating the pickles (the longer you wait, the more flavorful they are!).

  • Tip: Since these will be kept in the fridge, a canning jar isn’t necessary. Whatever heat-safe lidded glass jar you have on hand that’s big enough will work.

Notes: Make sure the cucumber slices are as uniform as possible. A mandolin slicer is nice for this.