Apple cider vinegar dill pickles

close up shot of homemade dill pickles soaking in apple cider vinegar with purple lilacs in the background in a basket

Apple cider vinegar dill pickles

What's better than dill pickles? Easy homemade apple cider vinegar dill pickles! This healthy recipe yields herbaceous, garlicy, crisp and tangy pickles - that will be sure to please your taste buds, and help you use up that goodness in your garden.

Why you'll love this recipe:

Over the holidays my mother and law came for a visit and showed me how to make homemade dill pickles. It was the perfect way to use up those fresh garden herbs, and so much more simpler than I would have imagined. These pickles are a marinated in a solution of apple cider vinegar, salt, spices, seeds, herbs and sugar. No special equipment, no canning, and no special - out of the ordinary - ingredients were needed. If you love pickles, you will love making this version at home.

Ingredients:

You can really get creative here. Add additional herbs and spices for infused flavors and benefits. See notes below for variation recommendations!

  • 8 to 10 pickling cucumbers
  • 4 garlic cloves, halved
  • 1 small onion, quartered
  • 2 teaspoons mustard seeds
  • 2 teaspoons peppercorns
  • 1 teaspoon fennel (optional)
  • Dill sprigs + additional fresh herbs if you have them
  • 2 cups water
  • 2 cups apple cider vinegar
  • ¼ cup cane sugar
  • 2 tablespoons sea salt
still life image composed of wooden bowl of cucumbers, lilacs, vinegar, onions

Step by step how to make them:

My method for how to make pickles couldn’t be simpler! Here I'll show you how to make pickles with images every step of the way. Here’s how it goes:

  • Prepare your cucumbers. There is no right or wrong here. Leave them whole if desired. Slice them lengthwise into quarters to make spears, like we did. Or thinly slice them horizontally to make dill pickle chips. Either way, they will be delicious.
  • Prepare the jars for pickling! Divide the cucumbers among 4 8-ounce or 2 16-ounce jars, and add fresh dill and other herbs, garlic cloves, mustard seeds, and peppercorns and optional fennel to each jar of pickles.
woman's hand dropping peppercorns into jars for pickles
  • Make the brine. I use a mix of water, apple cider vinegar, sugar, and salt.
large saucepan with apple cider vinegar brine for apple cider vinegar pickles

  • Let them pickle in the fridge. These pickles need to sit in the brine for five days for best flavor.
pouring apple cider vinegar brine into homemade dill pickles

Frequently asked questions:

Why we use apple cider vinegar:

If you've read my blog before, it's no secret I love raw apple cider vinegar. Is there anything it can't do? I use it on my hair, infused with oils to help me clean, and drink it in my fire cider and magical morning drink. ACV is believed to have some incredible health benefits. And this fermented apple component of our drink contains amino acid, potassium, magnesium, calcium, beta carotene, acid, enzymes, and pectin. All of this gets absorbed into your pickles.

How long do refrigerator pickles last?

Refrigerator pickles stay fresh in the fridge for up to one month, and they get better as time goes on. To make sure they have good flavor, wait 5 to seven days to try.

Variation recommendation:

  • Add jalapeños or red chili flakes for an extra spicy pickle!
  • Use any other vegetable you'd like, like red onions, radish or cauliflower with this method.
  • Add any other herbs you have growing abundantly in your garden to the mix.

jar of homemade apple cider vinegar pickles - cucumbers with onions, garlic, seeds in a rustic table with apple cider vinegar in a decanter and lavender flowers in a basket in the background

close up shot of homemade dill pickles soaking in apple cider vinegar with purple lilacs in the background in a basket

Apple cider vinegar dill pickles

Yield: 2 16 oz jars of pickles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

What's better than dill pickles? Easy homemade apple cider vinegar dill pickles! This healthy recipe yields herbaceous, garlicy, crisp and tangy pickles - that will be sure to please your taste buds, and help you use up that goodness in your garden.

Ingredients

  • 8 to 10 pickling cucumbers
  • 4 garlic cloves, halved
  • 1 small onion, quartered
  • 2 teaspoons mustard seeds
  • 2 teaspoons peppercorns
  • 1 teaspoon fennel (optional)
  • Dill sprigs + additional fresh herbs if you have them
  • 2 cups water
  • 2 cups apple cider vinegar
  • ¼ cup cane sugar
  • 2 tablespoons sea salt

Instructions

  1. Keep your pickles whole, or make pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
  2. Divide the cucumbers among 2 16-ounce jars. Divide the onion, garlic, mustard seeds, fennel, peppercorns, dill sprigs and other herbs (if using) among each jar.
  3. Heat the water, apple cider vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve. Let cool for several minutes, and then pour over the cucumbers in the jar. Set aside to cool to room temperature, then store the pickles in the fridge.
  4. Pickle spears will start to pickle after two days. Let them sit for at least five for most flavor. but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day. Store in the fridge for several weeks.

Notes

Refrigerator pickles stay fresh in the fridge for up to one month, and they get better as time goes on. To make sure they have good flavor, wait 5 to seven days to try.

Did you make this recipe?

Please leave a comment below !

I hope this recipe works beautifully for you and is enjoyed for many years to come. Thank you so much for reading. Your visit to my site helped support a small mama run business today. If you enjoyed it, I would be so honored if you would share with your loved ones.

Sending love, fresh baked cookies, and a bouquet of your favorite flowers.

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