These homemade pickles couldn't be easier to make—no fancy kitchen equipment required! Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.

By Hannah Klinger
Updated: August 04, 2016
Photo: The Washington Post / Getty Images

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)
  1. 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.