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+ servings
quick dill pickles in a jar also refined sugar free.

Quick Dill Pickles

Quick refrigerator dill pickles don't require any boiling or special equipment, just simple ingredients and a little time!
Course Appetizer, Condiment
Cuisine Vegan, Vegetarian
Keyword Artisan Pickle Recipe, How to Make Dill Pickles, How to Make Pickles, Quick Dill Pickles, Refrigerator Dill Pickles
Prep Time 15 minutes
Cook Time 1 day 5 hours
Total Time 1 day 5 hours 15 minutes
Servings 6 people
Calories 43kcal


  • 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.


Pickles will last in the refrigerator for about a month. 
*Nutrition facts are automatically calculated and may contain inaccuracies. 


Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg