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Homemade Pickles

My Aunt Kim used to make homemade pickles when I was younger. It was a weeks long process that involved canning, sugar, and lots of steps. But these refrigerator pickles take just 24 hours, taste just as yummy, and there is no canning curve!

Deliciously dilly, avoid all of the yellow dye, preservatives, and chemicals they add to commercial pickles with this healthier version. It’s the same great taste you love without all of the unnecessary ingredients or the expensive organic price tag!

Simply add cucumbers, water, white distilled vinegar, kosher sea salt (this is important as table salt is too salty), dried or fresh dill, garlic cloves, and peppercorns to a mason jar— shake, and refrigerate. Enjoy 24 hours later, they stay good in the fridge for up to a month.

I recommended using the brine in lieu of vinegar in dressing recipes but do not reuse it for your next batch of pickles as the cucumbers absorb much of the flavor and the second batch is not nearly as good. It’s best to just make it from scratch again.

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight hit stores December 2019 and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! To finish off the trilogy check out Instant Loss on a Budget for crowd-pleasing meals that are as as friendly for your wallet as they are for your waistline! Featuring 125 NEW recipes that all cost less than $10 to make (most can be made for less than $5) Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive.

5 from 2 votes

Homemade Pickles

Print Recipe


  • 1-2 English cucumbers, cut into 1/4 inch slices
  • 3/4 cup filtered water
  • 3/4 cup white distilled vinegar
  • 1 tablespoon kosher sea salt
  • 1 tablespoon dried dill
  • 2 cloves garlic, smashed
  • 1 teaspoon peppercorns


  • In a 16 ounce, wide mouth mason jar combine all ingredients.
  • Place in the refrigerator for up to a month. Pickles will be ok to consume after 24 hours.


  1. We love drinking the pickle juice from our store purchased pickles… can the brine from this be drunk after all the pickles are gone?

  2. 5 stars
    This is a delicious recipe and super easy to make. I now make this regularly to enjoy. Thank you for sharing!

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