Eat Well Mar. 20. 2018

How to Make Easy Dill Pickles

Mar. 20. 2018
McKel Hill Kooienga, MS, RDN, LDN

McKel Hill Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped and the Mindful Nutrition Method™

Learn the simple secret to making easy dill pickles at home.

Typically, pickles can offer more vitamins and fiber than cucumbers — especially when they’re naturally fermented, but be mindful of the sodium and sugar content in some brands you find at the store.

Traditionally, you use fermentation over a long period of time to achieve the perfect dill pickle. Fortunately, if you don’t have time to wait — or you just want your pickles STAT — you can use an overnight method like I share here today.

This faster method means that your cucumbers soak in the brine of vinegar, salt, and spices for only a few days while in the refrigerator. The result? Crunchy, crisp and satisfying.

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These easy dill pickles are perfect to add to the list on batch cooking day! I enjoy making them on Saturdays so I can enjoy them the following week. Be sure to use airtight, clean jars — like mason jars —when making these at home.

Making These?

If you make your own dill pickles — I want to see! Submit your own photo directly to this post in the comments section below. Tag us on Instagram, too, with @nutritionstripped #nutritionstripped.

xx McKel



Pickles pack more fiber than sliced cucumbers — and this fiber keeps digestion running smoothly, while also reducing cholesterol levels which ultimately lowers the risk of heart disease and diabetes. (1)


Dill helps antioxidants do their job by attaching to oxidized molecules and protecting our bodies from the damage they could do. (2)

Healthy Gut:

Dill pickles may provide probiotics that help support a healthy digestion thanks to the gut-friendly bacteria from the fermentation process.

Optimizer Option:

Eat these alongside plant-based goodness like the Blissed Out Black Bean Burger! You’ll be full, without feeling weighed down, thanks to a healthy serving of fiber, plant-based protein, and nutrients.

The Recipe




½ cup unseasoned rice vinegar

2 tablespoons raw apple cider vinegar

1 tablespoon coconut sugar

3 teaspoons salt

1 cup thinly sliced cucumber (or red onion for an additional condiment)

2 tablespoons fresh dill, to preferred taste

2 garlic cloves, sliced thinly

fresh ground black pepper


Step 1

Mix vinegar, sugar, and salt in a bowl. Mix until ingredients are completely dissolved in the vinegar.

Step 2

Add cucumbers (or red onion) and let sit for at least 10 minutes. Tip: try squeezing them gently; it will help them pickle quicker!


These can be pickled ahead of time — about 3-4 days — and kept in an airtight glass jar.


  1. Vinik, A. I., & Jenkins, D. J. (1988, February). Dietary fiber in management of diabetes.
  2. Satyanarayana, S., Sushruta, K., Sarma, G. S., Srinivas, N., & Subba, G. V. (n.d.). Antioxidant activity of the aqueous extracts of spicy food additives–evaluation and comparison with ascorbic acid in in-vitro systems.


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