Crunchy, dilly refrigerator pickles are ready in just one hour and retain their bite for up to two weeks. They also save 176mg of sodium per serving over store-bought, with a better texture and more balanced vinegar bite.
Use the batch for topping burgers, deviled eggs, stirring into creamy dressing, or piling on sandwiches.
Want a little heat or sweet? Add whole peppercorns, peeled garlic cloves, or sliced Vidalia onion to the jar.
- 1/2 cup white vinegar
- 1 tablespoon chopped fresh dill
- 1 teaspoon kosher salt
- 1 medium English cucumber, cut into 1/8-inch-thick slices (about 2 1/2 cups)
- Combine vinegar, dill, salt, and cucumber in a large zip-top plastic bag or jar; seal. Turn bag until ingredients are well combined. Refrigerate at least 1 hour, turning bag or shaking jar occasionally.