Almost Hands-Free Dill Pickles


You can make these pickles in 5 minutes with one hand tied behind your back, but we suggest using both.

Dill pickles in a jar
Photo: Christopher Baker
Hands On Time:
5 mins
Total Time:
5 mins
16 spears

This recipe transforms Kirby cucumbers—a miniature, crunchy variety—into firm, crunchy pickles literally overnight. Other pickling-type cucumbers work just fine, but Kirbies are small (less than 6 inches long) and have fewer seeds, less juice, and no waxy outer layer—making them ideal for pickles. If you have extra Kirbies, they're great chopped up in a salad or salsa.


  • 4 Kirby cucumbers (about 1 lb), quartered lengthwise

  • ¾ cup white wine vinegar

  • ¼ small sweet onion (such as Vidalia or Walla Walla), thinly sliced

  • 2 cloves garlic, smashed

  • 2 tablespoons sugar

  • 1 teaspoon dill seed

  • 1 teaspoon black peppercorns

  • 1 bay leaf

  • Kosher salt


  1. Place cucumbers in a 1-quart jar or other container with a tight-fitting lid.

  2. In a bowl, combine vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves.

  3. Pour the vinegar mixture into the jar with the cucumbers, cover, and then refrigerate for at least 1 day before serving. The pickles will last up to 1 week.

Nutrition Facts (per serving)

13 Calories
3g Carbs
Nutrition Facts
Calories 13
% Daily Value *
Sodium 241mg 10%
Total Carbohydrate 3g 1%
Total Sugars 2g
Calcium 8mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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