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A glass mason jar filled with THE BEST Refrigerator Dill Pickles (Paleo + Vegan + Gluten-Free) sitting on a wooden kitchen table surrounded by fresh sprigs of dill and whole garlic cloves.

The Best Refrigerator Dill Pickles (Paleo, Vegan, Gluten-Free)

Skip the tedious canning process with these quick, crunchy, and flavor-packed refrigerator dill pickles. Perfect for a healthy, gut-friendly snack, this recipe offers a crisp, tangy deli-style bite that fits perfectly into any Paleo, Vegan, or Gluten-Free lifestyle.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 1
Course: Appetizer, Snack
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Kirby or Persian cucumbers small and firm
  • 1 cup filtered water
  • 1 cup apple cider vinegar
  • 1 tablespoon high-quality sea salt non-iodized
  • 3-4 sprigs fresh dill stems and fronds
  • 3 cloves garlic, peeled and lightly smashed
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red chili flakes optional for heat

Equipment

  • 1-quart glass mason jar with a tight-fitting lid
  • Medium saucepan
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon for stirring

Method
 

  1. Wash the cucumbers thoroughly and trim off both ends, ensuring you remove the blossom end to help maintain crunch.
  2. Slice the cucumbers into spears or 1/4-inch thick chips depending on your preference.
  3. In a medium saucepan, combine the filtered water, apple cider vinegar, and sea salt. Bring to a gentle boil over medium-high heat, stirring until the salt has fully dissolved.
  4. Remove the brine from the heat and allow it to cool for about 5 minutes.
  5. Pack the cucumber pieces tightly into a clean glass mason jar, layering the garlic, fresh dill, mustard seeds, peppercorns, and chili flakes (if using) as you go.
  6. Pour the warm brine over the cucumbers until they are completely submerged, leaving about 1/2 inch of headspace at the top of the jar.
  7. Seal the jar tightly with a lid and let it cool completely on the counter.
  8. Transfer to the refrigerator. While they can be eaten after a few hours, the flavor is best after 24 to 48 hours of pickling.

Notes

Store these pickles in the coldest part of your refrigerator; they will maintain their signature crunch for up to three weeks. For extra variety, add a slice of fresh jalapeño or a thin sliver of fresh ginger to the jar. Always use non-iodized sea salt or kosher salt to ensure the brine remains clear and the pickles remain firm.