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Easy Recipe for Pickling Cucumbers

August 20, 2012

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Cucumbers are the ideal summer fruit. Refreshing, cooling, and hydrating, they are also high in antioxidants and a worthwhile addition to an anti-inflammatory diet. Better yet, their diversity makes them a key ingredient in many nutritious recipes, even one for a facial mask!

This recipe, by Health Coach Mira Dessy, is the perfect opportunity to use up the remaining cucumbers from your end-of-summer harvest.

Refrigerator Cucumber Pickles


  • ½ gallon jar, sterilized
  • 2 cups raw, unfiltered apple cider vinegar
  • 6 cups water
  • ½ cup pickling salt (iodine free salt)
  • 6-10* cucumbers
  • 1 bunch fresh dill
  • 3-4 cloves garlic, halved
  • 1 small Vidalia onion, peeled and sliced (optional)


  1. In a medium saucepan, combine vinegar, water and salt.
  2. Bring to a slow boil, stirring until salt is completely dissolved.
  3. Remove mixture from heat and let cool completely.
  4. Place dill, garlic, and onion in the bottom of the sterilized jar.
  5. Wash cucumbers and cut into slices or spears, then add to the jar.
  6. Pour vinegar mixture over the cucumbers. Make sure they are all completely submerged.
  7. For best results, store in refrigerator for 2-3 days before eating

*The number of cucumbers used will depend on the size that you cut your spears or slices.

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What's your favorite recipe using cucumbers?