Homemade Sugar-Free Refrigerator Dill Pickles: Easy & Healthy No-Cook Recipe

Discover the simplest way to enjoy crisp, tangy pickles with our recipe for refrigerator dill pickles (no sugar). Perfect for anyone seeking a quick pickling method that is entirely sugar-free, this recipe involves minimal effort. You’ll simply combine your freshly sliced cucumbers and onions with aromatic spices, pour over a simple brine, and let the magic happen in your fridge. This versatile recipe also includes an option for a pickle recipe without dill, making it adaptable to various tastes and dietary needs. Both variations are ideal for those following low-carb, keto, gluten-free, or vegan lifestyles.

Why Choose No-Cook Refrigerator Pickles?

If you’ve never ventured into making no-cook refrigerator pickles before, now is the perfect opportunity. Especially if you cultivate your own produce, these refrigerator pickles without sugar offer an excellent way to utilize an abundance of garden cucumbers as the season draws to a close. Beyond preserving your harvest, these pickles are a fantastic addition to any meal.

These old-fashioned cucumbers and onions in vinegar are a delightful topping for burgers and sandwiches, a zesty addition to salads, or a refreshingly simple snack on their own. You’ll undoubtedly appreciate this recipe for sugar-free refrigerator pickles for its sheer ease and convenience, requiring no boiling or complex canning procedures. It’s the ultimate no-boil pickles solution for busy kitchens. (Don’t miss our comprehensive tips on how you can adapt this method to create both sweet and spicy pickles too!)

Crafting the best sugar-free refrigerator dill pickles begins with a few simple, fresh ingredients:

Ingredients for Dill Pickles:

• 10 ounces pickling cucumbers, thinly sliced (approximately 284 grams; 1-2 medium cucumbers)
• 2-3 cloves garlic, smashed (for a pungent, savory depth)
• ½ medium onion, thinly sliced (red onions are recommended for color and mildness)
• 4 fresh dill sprigs (the heart of the dill pickle flavor)
• 1 cup white vinegar (the foundation of our tangy brine)
• 3 cups water (preferably very hot from the tap, to help dissolve salt)
• 1½ tablespoons finely ground sea salt (essential for flavor and preservation)

You’ll find a printable version of this recipe at the end of this guide.

Choosing Your Ingredients Wisely

While fresh dill is preferred for its vibrant appearance and less tendency to cling to the cucumbers, dried dill can certainly be used for these no-cook dill pickles. If opting for dried dill, a general guideline is to substitute about 1 tablespoon for the fresh sprigs.

The type of cucumber is crucial for optimal pickle texture. Pickling varieties, such as Kirby cucumbers, are highly recommended due to their firm texture and ability to absorb the brine well. Smaller Persian (mini) cucumbers may not soften as effectively and are generally not ideal for this sliced pickle recipe, though they might work for pickle spears. English cucumbers, with their thinner skins and higher water content, can result in a softer, potentially soggy pickle texture, as noted by culinary experts (source). For best results, stick with pickling cucumbers.

For the onion component, red onions are a favorite choice in this recipe. They impart a beautiful light pink hue to the brine and offer a slightly milder flavor compared to yellow onions. If you prefer to avoid the pink tint, or simply enjoy a sweeter profile, sweet onions are a delightful alternative.

When it comes to vinegar, basic white vinegar is an excellent, economical choice with a neutral flavor profile that allows the other spices to shine. However, feel free to experiment with other vinegars such as white wine vinegar, red wine vinegar, apple cider vinegar, or even rice vinegar to impart different subtle notes to your pickles.

Does the type of salt matter when making pickles? Absolutely. For traditional canned pickles, canning salt is specifically formulated to prevent clouding and ensure proper preservation. For refrigerator pickle recipes, however, the requirements are less stringent. Fine-ground sea salt or Kosher salt are perfectly suitable and will yield excellent results, contributing to both flavor and the pickling process.

The essential kitchen equipment for these no-cook refrigerated pickles includes a wide-mouth quart jar with a lid, ideally a glass mason jar, to provide ample space for ingredients and brine. You will also need a sharp knife or a mandoline slicer to achieve uniformly thin slices for your vegetables, which is key for quick pickling.

If dill isn’t to your taste, or you’re simply looking to explore different flavor profiles, you can easily make these homemade refrigerator pickles without it. This variation offers a spicier, more aromatic pickle experience. Here’s what you’ll need for this exciting alternative:

Ingredients for Dill-Free Pickles:

• 10 ounces pickling cucumbers, thinly sliced (284 grams; 1-2 cucumbers)
• 2-3 cloves garlic, smashed
• ½ medium red onion, thinly sliced
• ½ jalapeno, sliced (for a pleasant kick)
• 1 teaspoon brown mustard seeds (adds a pungent, earthy note)
• 1 teaspoon juniper berries (contributes a piney, slightly citrusy aroma)
• ½ teaspoon black pepper (for a subtle warmth)
• 1 bay leaf (for an herbaceous undertone)
• 1 cup white vinegar
• 3 cups water (very hot from tap)
• 1½ tablespoons finely ground sea salt

Feel free to get creative with the herbs and spices in this recipe. Juniper berries can be omitted if unavailable, or you could add coriander seeds, red pepper flakes for extra heat, or even a touch of turmeric for color and earthy flavor. Customization is key to making these pickles truly your own!

Making delicious sugar-free fridge pickles is incredibly straightforward. Follow these detailed steps for perfect results every time:

⭐ Refrigerator Pickles vs. Traditional Pickling: What’s the Difference?

The primary distinction between old-fashioned refrigerator pickles and classic, shelf-stable pickles lies in their preservation method. Fridge pickles, as their name suggests, are not canned or heat-processed in a way that creates a vacuum seal for long-term shelf storage. Instead, they rely solely on refrigeration to stay fresh. This means that while properly canned pickles can be safely stored at a cool room temperature for many months, fridge pickles are perishable and must be kept in the refrigerator.

Furthermore, these low-sugar refrigerator pickles have a shorter shelf life, typically lasting about 3-4 weeks when continuously refrigerated and submerged in brine. For safety, this recipe, with its 1:3 vinegar-to-water ratio, is designed exclusively for refrigerator storage and is **not safe for canning**. Cucumber pickle recipes intended for heat processing and shelf-stability require a significantly higher acidity level to prevent spoilage.

“Traditional pickles” can also often refer to fermented cucumbers, where beneficial bacteria are encouraged to thrive. This fermentation process produces lactic acid, giving the pickles their distinct sour or tangy flavor and acting as a natural preservative. The downside of traditional ferments is their time-consuming nature, often taking weeks to complete. Our pickled cucumber recipe offers a convenient shortcut: the vinegar brine provides that desirable piquant flavor without the lengthy fermentation process, allowing you to enjoy homemade pickles much faster.

How to make refrigerator pickles no vinegar?

While most quick pickles rely on vinegar for their tang and preservation, you can indeed make refrigerator pickles without vinegar. This often involves a process similar to traditional fermentation using a salt brine, as demonstrated by culinary figures like Mark Bittman in his kosher pickles recipe. Keep in mind that these vinegar-free pickles will develop a different flavor profile, often more nuanced and less sharply acidic, relying on lactic acid fermentation for their characteristic sourness and preservation.

If you’ve enjoyed making these easy refrigerator pickles and are keen to explore more fermented vegetables or fruit, you’ll love these other recipes:

• Fermented Red Cabbage Sauerkraut: A vibrant, gut-healthy classic.
• Lebanese Pickles Recipe: A unique, tangy blend often featuring beets and turnips.
• Fermented Lemons: A Moroccan staple, perfect for adding complex citrus notes to various dishes.

Refrigerator Dill Pickles No Sugar – Sugar-Free Refrigerated Pickles

Author: Summer Yule

Try my no-cook refrigerator pickles for a quick and effortless pickling recipe! Simply layer your herbs, onions, and cucumbers in a jar, pour over the brine, and refrigerate. It’s that easy!