Total Time
Prep 15 mins
Cook 0 mins

doesn't get much easier than this.

Ingredients Nutrition


  1. mix first 4 ingredients and the dill. add cucumbers and onions, and refrigerate stirring every few hours.
  2. ready to eat the next day, keeps for up to 1 month refrigerated.


Most Helpful

These pickles are so good, I cut the recipe size dowm to make 1 pint, using splenda instead of sugar. I used 1/3 cup splenda, they are a little on the tart side which we really like, for a sweeter pickle I would use 1/2 to 2/3 cup of splenda. I also used celery seed instead of celery salt. I will be making these often, espically when we have lots of cuccumbers in the garden. Thank you Chia, for another delicious recipe.

Barb G. April 11, 2005

I have had my eye on this recipe for quite some time. I am so glad that I finally got a chance to make it. There is nothing better than fresh pickles. I did use seedless baby cucumbers and yellow onions. The pickles are nice and crisp and with a nice sweet and dill flavor. After tasting them, I added 1 hot red pepper to the jar and will allow it to sit to for a few days for a little spice.

PaulaG September 17, 2006

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