Slightly Sweet Dill Refrigerator Pickles

A slightly sweet and tangy dill pickle that is perfect for any occasion.

Slightly Sweet Dill Refrigerator Pickles

  • Servings: 2 quarts

The pickles are slightly sweet, tangy, and full of dill flavor. They are perfect for any occasion and can be enjoyed on their own or as a side dish. The best part is that this recipe requires no canning, so you can enjoy homemade pickles any time of the year.


  • 1 small sweet onion (such as Vidalia or Maui), thinly sliced
  • 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
  • 1 large bunch dill, coarsely chopped (stems included)
  • 1 tbsp yellow mustard seeds
  • 2 tsp whole white peppercorns
  • 3/4 cup apple cider vinegar
  • 3/4 cup rice vinegar
  • 1 cup water
  • 1 cup sugar
  • 3 tbsp coarse kosher salt
  • 2 tsp dill seeds


  • Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
  • Using a mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in a medium saucepan.
  • Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds to the saucepan. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves.
  • Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids.

  • Can be made 1 week ahead. Keep refrigerated.