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refrigerator dill pickles no sugar

Sugar-Free Refrigerator Dill Pickles

Delicious Sugar-Free Refrigerator Dill Pickles recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings: 4 cups of pickles
Calories: 135
Ingredients Method

Ingredients
  

For the jar assembly
  • 20 oz cucumbers (sliced into 1/4-inch rounds for maximum crunch)
  • 6 garlic cloves
  • 1 onion (thinly sliced into half-moons)
  • 4 sprigs dill
  • 1/2 jalapeno
  • 1 1/2 tsp mustard seeds (I use McCormick for consistent spice level)
  • 1 tsp juniper berries
  • 1 tsp whole black peppercorns
  • 1/2 tsp coriander seeds
  • 1 bay leaf
For the pickling brine
  • 2 cups white vinegar (I prefer Heinz for its clean acidity)
  • 6 cups water
  • 4 tbsp salt (I use Morton Coarse Kosher salt for a clear brine)

Method
 

  1. Slice the cucumbers into 1/4-inch rounds and the onion into thin half-moons, keeping them separate. Smash the garlic cloves with the side of your knife to release their flavor and make them easier to distribute throughout the jar. Pat the cucumber slices dry with paper towels—this step is crucial for maintaining maximum crunch and preventing a soggy pickle. Set all prepared vegetables aside.
  2. In a small dry skillet over medium heat, toast the mustard seeds, juniper berries, black peppercorns, and coriander seeds for 1-2 minutes until fragrant. This toasting step unlocks deeper, more complex flavors that would otherwise remain dormant in the final pickle. Transfer the toasted spices to a small bowl and set aside. I like to toast my spices because it transforms the brine from one-dimensional to truly aromatic.
  3. Bring the 6 cups of water to a boil in a saucepan, then remove from heat. Add the 2 cups of white vinegar and 4 tablespoons of salt, stirring until the salt completely dissolves. The brine should taste noticeably salty and tangy—this is your flavor foundation. Let the brine cool for 2-3 minutes before using; it should still be quite warm but not steaming hot when you pour it over the cucumbers.
  4. In a clean quart-sized jar, begin layering: start with half of the cucumber slices on the bottom, then add half of the onion slices, half of the smashed garlic, the jalapeño (sliced or whole, depending on your heat preference), the dill sprigs, and the bay leaf. Top with the remaining cucumbers, then the remaining onion and garlic. Distribute the toasted spices from Step 2 evenly throughout the layers. I like to distribute everything evenly because it ensures every bite of pickle has consistent flavor and spice distribution.
  5. Pour the warm brine from Step 3 over the layered vegetables, ensuring all cucumbers are fully submerged. Leave about 1 inch of space at the top of the jar to prevent overflow. Close the lid tightly and transfer to the refrigerator immediately. The pickles will be lightly flavored after 3 days and reach full, robust flavor by day 7—I prefer them at the 5-day mark for the perfect balance of tang and crunch.