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Apple Cider Vinegar Cucumber Pickles with Dill in a pickle jar with a wooden spoon and glass bowl beside the jar

How to Make Apple Cider Vinegar Cucumber Pickles with Dill

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These insanely easy apple cider vinegar cucumber pickles add a satisfying crunch and instantly uplevel the flavor in bowls, salads, tacos and more. I love the balance a little acidity adds to a dish, and bonus, these pickled cucumbers provide a boost of additional nutrients including vitamins K and C, and potassium. These pickled cucumbers are a staple in our household and once you start making them, I’m sure they’ll make a regular appearance in your fridge too!



1 cup of cucumbers, sliced (I like mini cucumbers for this)

¾ cup (175 ml) hot or boiling water

¾ cup (175 ml) apple cider vinegar or white vinegar

2 tsp salt

2 tsp sugar

1 stem of fresh dill (about 2 tablespoons)



  1. Place cucumbers, water, vinegar, salt, sugar and dill in a mason jar, with a minimum volume or 2 cups / 500ml. Screw the lid on and shake gently to combine ingredients and dissolve the salt and sugar.

  2. Allow to cool at room temperature then store in the fridge for up to 2 weeks.

  • Prep Time: 5 mins