Ginger Dill Pickles (Easy, Homemade Refrigerator Pickles)
Updated: Aug 26
These super-easy refrigerator pickles get some extra zip from ginger slices. They are crunchy, tangy and go great with sandwiches, burgers or as a stand-alone snack. No canning or fermentation equipment needed! Ready in 24 hours!
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Calling All Pickle Lovers
This recipe is for anyone who loves a salty, sour, crunchy pickle with a touch of spice.
It's also for anyone who is short on time, but wants to enjoy a homemade, healthy version of this addictive side dish. Read on to see why I chose these few, simple ingredients and learn how crazy-easy it is to throw together.
Also, here's what I tried that didn't work.
Refrigerator Pickles vs. Fermented Pickles
I really wanted to LIKE homemade fermented pickles.
They are loaded with probiotics and it's gratifying to be able to preserve food in this way. But being a life-time pickle lover, they didn't do it for me. They were too salty and floppy. I'm sure I can improve on this someday, but if a pickle isn't crunchy, it's not happening!
I also didn't like the apple cider vinegar refrigerator pickles I made. They were too sweet due to the vinegar choice, IMO.
I prefer a salty, sour, crunchy, tangy pickle if you know what I mean!
An abundant cucumber harvest in our organic garden this summer gave me a chance to play around with different recipes and this what I settled on.
I love ginger for its spicy flavor, digestive support and immune-boosting properties. It flows perfectly with dill and pepper-- the only other spices in the recipe. Raw honey (unheated) enhances the flavor and antimicrobial properties. Sea salt and vinegar-- well those are just the magical carriers of preservation and flavor that will make you sneak back into the fridge for more.
My husband, a life-time pickle HATER, ... Loves. These. Pickles.
Try them and let me know what you think!
7 Simple Ingredients to Boost Immunity and Mood
If you are like me you may try this recipe and wonder why on earth you haven't been making homemade pickles all these years. It's so easy!
Here are the ingredients you'll need and some health info on why they are extra awesome:
Cucumbers: Contain plant compounds called cucurbitacins that possess anti-inflammatory, anti-cancer and anti-bacterial properties. Aaaand this all gets more potent when pickled!
Ginger: Ginger is food-as-medicine at it's best. It's a powerful natural anti-inflammatory and antioxidant that works against various illnesses ranging from common colds and viruses to gastrointestinal disorders to heart disease to many types of cancer to neurological (brain/memory) issues. It also supports the GI tract by reducing bloating, gas, nausea and heartburn while also promoting gut motility (poop 😄). Never underestimate the gut-brain connection!
Dill: A potent herb with many fascinating properties like: supporting blood sugar balance, promoting healthy cholesterol levels, aiding in digestion; it even works as an antidepressant and natural pain reliever! Plus it has anti-fungal and antibacterial functions. Again, pickling intensifies these amazing benefits!
Peppercorns: Rockstar superfood that helps with brain function and mood (more antidepressant properties). It also helps with nutrient absorption and digestion as well as being loaded with cancer-fighting antioxidants. This one is my fave!
Sea Salt: Rich in hydrating minerals that serve as fuel for your adrenal glands which house your stress hormones. Ancient food preserver that makes foods stay fresh and come to life! Who doesn't love a salty pickle?! I love Jacobsen's and Saltverk (both test low in heavy metals and microplastics)
Raw Honey: Soothing for the digestive tract and works against a variety of harmful gut pathogens, including H. pylori. Most pickle recipes call for processed sugar, but unheated raw honey adds a very subtle balance to all the salty sourness.
Organic Distilled White Vinegar: Amazing antibacterial agent that also helps balance blood sugar which is another way to support hormone health and therefore mood. I settled on good old-fashioned white vinegar for this recipe over any other vinegar as it has a old-fashioned, straightforward taste. I like this one in glass if you can find it.
Grab these few ingredients and get ready to throw it all together!
Ginger Dill Pickles (Easy, Homemade Refrigerator Pickles)
Prep: 15 minutes Chill: 24 hours Total: 24 hours 15 minutes Servings: 10-12 spears
This recipe is for one 32-ounce jar of pickles. You can multiply it if you want to make more for a crowd of pickle lovers (or yourself). No heating required! Ready in 24 hours! Lasts 2-3 weeks.
The links below are affiliate links chosen for product quality and purity.
1 pound of cucumbers (your choice, but Persian cucumbers or cucumbers that are thin skinned and about 4-6 inches long work best)
2-4 sprigs of fresh dill
1 large ginger knob (2-3 inches long)
1 tablespoon of whole black peppercorns
1 teaspoon of raw honey (clear and runny; local is ideal, but this one is good)
1 cup of filtered water
1/2 cup of organic distilled white vinegar (in glass like this one if you can find it)
Detox Your Kitchen: I use this 2-cup glass measuring cup as it's not painted with lead paint. Sadly, most are. Crazy, right?! I tested all my glass measuring cups with 3M Lead Check Swabs. They ALL tested positive for lead paint (several Pyrex and one Anchor Hocking). All credit to Lead Safe Mama, Tamara Rubin for uncovering this. Even though it's on the outside of the food preparation area, lead paint can rub off into dish water and get inside dishwashers over time (fading on ours is evidence of this). Lead is a neurotoxin and can get stored in the bones and brain. It is especially toxic for young children. For me, this was a worthwhile switch. This is the one I have and it also serves as a toxin-free citrus juicer! Read more about lead on measuring cups at Lead Safe Mama.
Make the brine: In your 2-cup glass measuring cup combine filtered water, organic distilled white vinegar, sea salt and raw honey. Stir until dissolved. It's okay if there are some sea salt crystals and honey strands remaining. This is better than heating and waiting for it to be cool enough to pour over your cucumbers.
Trim the tips off your cucumbers. The blossom end (not stem end) may contain enzymes that might make your cucumbers soft and floppy. I trim both ends slightly (1/16-inch is sufficient).
Slice cucumbers as desired. I slice into spears (quarters or halves lengthwise). It depends on the diameter of each cucumber and pickle shape you like. You can also make rounds (chips) for sandwiches, or leave whole if preferred. Set aside.
Scrub ginger and slice into paper thin sheets. There is no need to peel the ginger if it is well-scrubbed, but you can certainly peel it if you prefer. Set aside.
Assemble your 1-pint jar. Place 1/3 of your dill, ginger slices and peppercorns in the bottom of a 32-ounce wide-mouthed jar. Shove in most of the cucumbers and place another 1/3 dill, ginger slices and peppercorns in between slices. Stuff in the rest of the cucumbers so they are tightly packed. Top your jar with the remaining dill, ginger slices and peppercorns.
Pour brine into the jar to cover all ingredients. Top with filtered water if there is not enough brine. The brine should cover the pickles.
Cover with tight fitting lid and place in refrigerator for 24 hours. If you can wait 48 hours, the flavor will be even better, but you don't have to.
Eat within 2-3 weeks.
Keep the cucumbers submerged in water. You can add more water (and more sea salt) if brine gets below the cucumber line.
Note: the ginger will take the roof off your mouth if you eat it out of the jar. It's very detoxifying and immune-boosting if you are feeling up for it!
Let me know in the comments if you make these pickles and what you think! Or tag me on social media at @nourishandcherish.ntp
Be sure to check out my Clean Shop for all my favorite non-toxic resources for your kitchen, home and family! You can grab a FREE BRAIN HEALTH BREAKFAST GUIDE below to get some nutrient-dense breakfast inspo!
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About the Author
Roxie Daggett is a Nutritional Therapy Practitioner (NTP) with a virtual holistic nutrition practice in Sedona, Arizona. Her passions include studying nutritional research pertaining to brain health, gut health, genetics and longevity. When she is not geeking out on nutrition she enjoys cooking, hiking, organic gardening and hanging out with her wonderful husband, and her adorable, energetic son who happens to have Down syndrome. Learn more on her About page and stay in touch by grabbing your FREE BRAIN HEALTH BREAKFAST GUIDE above or below!