Easiest Crunchy Dill Pickle Recipe

When people say a recipe is easy you might doubt them but seriously this is the easiest crunchy dill pickle recipe. This recipe doesn’t require a jar, it doesn’t require water, it doesn’t require vinegar or sugar or anything else you might typically associate with “pickling.”

I would say these are about half pickled if I had to describe the taste. They are still hard aka crunchy but have all the flavoring of a yummy dill pickle. They also take as little as one night (12+ hours) to make so if you’re craving them today, tomorrow they are ready!

These pair great with any sandwich, burger or wrap. You can also eat them straight or add them to a salad. The taste also depends on how salty you make them. After you try them a few times, play around with how much salt you add.

PS. In the photo I did use a one time ziploc bag but since then I’ve bought reusable “ziploc” bags that are awesome since I’m making these a lot. Check some out here!

INGREDIENTS

Cucumbers (Kirby or any other small ones, try to find them at farmer’s markets right now)
Horseradish (fresh, about 5 small 1/2 pieces)
Dill
Garlic (1-2 cloves)
Salt (start with 1 tsp and then adjust)

INSTRUCTIONS

Wash cucumbers and cut off the ends.
Put all ingredients into a bag and seal.
Leave out at room temperature for 5-6 hours and then refrigerate for about 12 hours or overnight.
Enjoy!

You can store these in the fridge for a few days!