How to Make One Jar of Pickles

Move over lemons, there’s a new saying in town: “When life gives you cucumbers, make pickles!”

Now I don’t know about you, but even though I adore pickles, I don’t need more than one normal-size jar in my fridge at any given time. For me, that’s about a pint. And it’s usually PLENTY, especially since it’s just myself and my fiancee eating them. I can only think of a handful of occasions in which we would need pickles over the course of the couple of weeks that they’re good for… we use them primarily as quick-bite snacks, but also in lunch lettuce wraps and for burger/sandwich toppings. Needless to say, we certainly don’t need liter-size jars of pickles laying around!

So here’s a recipe for exactly ONE pint-size jar of classic, homemade dill pickles. And it’s so easy, you’ll never buy the store-bought kind again.

How to Make One Jar of Pickles | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating

First, slice up one crunchy-skinned cucumber. Make the slices thin, about 1/8 inch. Put the slices in your jar. Then, add a wee bit of kosher salt, some freshly chopped dill, and the vinegar. If you’re itchin’ for something a bit “more” than regular ol’ dill, now’s the time to toss in some minced garlic, crushed red pepper, or any other herbs and spices that strike your fancy!

Now put the lid on…

How to Make One Jar of Pickles | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating

…and shake it, baby! Shake whatchya garden gave ya!! ;)

Your goal is to distribute all that salt, dill, and vinegar so your pickles are evenly seasoned. I find it’s easier to use a large Pyrex container to give the slices some space to move around while being shaken, and then I transfer them to a pint-size jar the next day. But you can totally do it all in the final jar, provided it’s big enough for the shaking part. Heck, you don’t even need a jar, just leave them in the Pyrex if you want!

Don’t worry about how minimal the amount of liquid in the jar looks; the cucumbers will add some to it as they release their own moisture. Also, be aware that the liquid level will never cover the pickles entirely. But take a deep breath and relax… it’s okay!

How to Make One Jar of Pickles | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating

Now put the jar in your fridge, right in the front, where it’s impossible to miss. And every time you open the fridge for the next few hours, give it a good shake.

Six to eight hours later, feel free to enjoy your freshly pickled slicers! And trust me, they only taste better with time!

Share your thoughts… how do you like your pickles seasoned?

How to Make One Jar of Pickles | Cook Like a Cavewoman! | Easy Paleo Recipes for Feel-Good Eating

How to Make One Jar of Pickles
Prep time
Cook time
Total time
Serves: 1 pint-size jar
  • 1 large crunchy-skinned cucumber (such as a Kirby)
  • 1 tsp kosher salt
  • 2 tsp chopped fresh dill
  • ½ cup distilled white vinegar
  1. Slice your cucumbers super thin, approximately ⅛ inch. Put them in any glass jar that has a lid (at least pint-size, but can be larger). Add the salt, dill, and vinegar. Put the lid on the jar, and shake it up to mix everything together.
  2. Put the jar in the refrigerator, but be sure to come back to shake it a few times over the next several hours. (Storing it in plain sight is a good idea, so that you see it every time you open the ‘fridge... then you won’t forget!)
  3. For best results, wait at least 8 hours before eating.
  4. Store in the refrigerator in their sealed jar for up to 3 weeks.

Recipe adapted from Smitten Kitchen

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3 Comments on How to Make One Jar of Pickles

  1. Thanks! I ate the entire jar practically by myself because they came out SO delicious, and it’s awesome how simple they are to make. I’d be stoked to share the love… thank you for the invitation! Heading over now… :)

  2. This isn’t what you mentioned, but it is the esesiat recipe I know of and they taste awesome.1 large cucumber, sliced1 teaspoon salt1 onion, thinly sliced1/2 teaspoon mustard seeds1 cup white sugar1/2 cup distilled white vinegar1/4 teaspoon celery seed1/4 teaspoon ground turmeric In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.Transfer to sterile containers. Seal and chill in the refrigerator until serving.

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