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Quick Cucumber Pickles

A quick and easy recipe for homemade refrigerator pickles.

  • Total Time: 30 mins
  • Yield: 1 pint 1x


Units Scale
  • 1 medium cucumber, cut into thick slices
  • 1 cup white vinegar
  • 1 tsp. sugar
  • 3/4 tsp. sea salt
  • 1 small sprig fresh dill plus flowers, if possible
  • 1/4 tsp. dried dill seeds
  • 1 garlic clove, sliced or smashed
  • 1/2 tsp. peppercorns


  1. Place cucumber slices, sprig of dill and flowers, dill seeds, garlic and peppercorns in a clean pint jar. Bring the vinegar, sugar and salt to a boil–just long enough to dissolve the salt and sugar. Pour over the cucumbers. Put lid on the jar. Let sit for at least 30 minutes before using or eating, preferably one day. Place in refrigerator and use within 3-5 days. When pickle slices are gone, replace with fresh slices.


Adapted from Martha Stewart.

  • Author: Lindsey Johnson
  • Prep Time: 30 mins
  • Category: Appetizer, Condiment
  • Cuisine: American