Closeup of Refrigerator Pickles (AIP/Paleo) with one dripping slice stuck on a fork resting on top of the jar

Refrigerator Pickles (AIP/Paleo)

Refrigerator Pickles (AIP/Paleo) are so easy to make that you’ll wonder why you’ve been buying them in the store! No canning equipment needed.

Two jars of Refrigerator Pickles (AIP/Paleo) with fresh dill and a fork nearby
Refrigerator Pickles (AIP/Paleo)
Jump to Recipe

Pickles are perfect for summertime! They are a briny, crunchy addition to your favorite lunch, a picnic, or grilling party. And these are SO easy to make! Only three steps. BOOM.

I used to (pre-AIP) buy pickle slices in the store to put on my hamburger, but I was frustrated with all the food coloring the food companies would add to them! When you cook cucumbers in the canning process, they turn an unpleasing color of blah, so companies add food coloring to make them look like something you’d want to eat. The beauty of refrigerator pickles is that they aren’t cooked, so they retain their color and crunch. Yay! No food coloring needed!

A word about those jars

I LOVE these Ball wide-mouth pint jars. I use jars to store my bone broth in the freezer, and portions of soup in the fridge. They are also great for storing sauces. When I’m ready to use the food, I just remove the lid, and heat my food right in the jar.

Closeup of Refrigerator Pickles (AIP/Paleo) with one dripping slice stuck on a fork resting on top of the jar
Refrigerator Pickles (AIP/Paleo)

Sidenote: If you want to freeze something in these jars (um, do not freeze pickles), be sure that you are using the jars like the ones pictured here with no shoulders. The shouldered ones will crack in the freezer. And then you might cry.

Since I’m not using my jars for canning, I bought plastic wide mouth plastic lids. Though I’m not at all a fan of using plastic anything, this is one exception. They don’t rust like the canning lids do, and they can go in the dishwasher.

Give these babies a try. You’ll feel so smug that you can make pickles!

Today, as always, and maybe more than ever, I’m wishing you much love and deep healing.

๐Ÿ’— ,


Refrigerator Pickles (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – Course: Sides, Treats and SnacksCuisine: AIP, PaleoDifficulty: Easy


Prep time


Cooking time



Refrigerator Pickles (AIP/Paleo) are so easy to make that you’ll wonder why you’ve been buying them in the store! No canning equipment needed.


  • 1 1/2 cups 1 1/2 water

  • 1/4 cup 1/4 apple cider vinegar

  • 1 1/2 TBSP 1 1/2 fine sea salt*

  • 1/2 tsp 1/2 honey

  • 3 slices 3 red onion

  • 2 cloves 2 garlic, sliced

  • 6 sprigs 6 fresh dill

  • 2 2 bay leaves

  • 1 1 English seedless cucumber, sliced on the diagonal


  • Place water, vinegar, salt and honey in a small saucepan over medium heat. Whisk and cook until salt and honey have completely dissolved, about 2 minutes. Let cool. This is your brine.
  • Separate layers of onion. Place some on the bottom and sides of 2 Ball wide-mouth pint jars . Add garlic to both jars equally. Place 3 sprigs of dill and one bay leaf on the sides of each jar. Stuff jars with slices of cucumber.
  • Pour the cooled brine into each jar, covering the cucumber. Top with lids, preferably screw-on wide mouth plastic lids. Place in the refrigerator for 2 days. Shake jars occasionally during the 2 days to distribute the flavors. Serve with hamburgers, in wraps, or munch on them as a snack!


  • *Hubs and I disagree on how much salt should be used, but since this is my blog, we’re going with my preference! He likes 2 TBSP salt. That’s a bit much for me. I’ll leave the amount up to you. If you like things to be salty, use 2 TBSP. If not quite so much, use 1 1/2 TBSP.

We are a participant in the Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.


  1. How long will these keep in the fridge?

  2. Pingback: How to Make a Paleo AIP Salad Bar at Home - Phoenix Helix

  3. Heather Green

    These are great – a good go to snack in the afternoon when I have the munchies. I use persian cucumbers and it works great ๐Ÿ™‚

  4. Heather Green

    Question – I am looking for an AIP sweet pickle recipe – have you tried any? It’s a tradition on the thanksgiving table so thought I would ask

    • Hi, Heather! Ooooo, that’s a tough one. I don’t know of any sweet pickle recipes, and I haven’t made them before. I wonder if adding honey to the brine would work(?). I don’t want to say for sure because I haven’t tried it. But happy Thanksgiving! -Wendi

    • Amanda Klennert

      Gutsy By Nature has a sweet pickle relish recipe!

  5. These pickles are so easy and so tasty. Even my hubby who isnโ€™t AIP enjoys them!

    • Oh these are my favorite messages – when a non-AIP Hubs loves it! Ha! Thank you! ๐Ÿ˜€

      • These are so amazing. My non-AIP hubby says he REALLY LIKES THEM (win)!. Will definitely be making them many more times. Btw, I didn’t have fresh dill, so used dill weed. Love the flavor!
        Thank you so much Wendi.

  6. Thanks for another great recipe! I really missed having a tangy crunch on my AIP wrap sandwiches or burgers, but these are perfect. Not too salty or ACV-y.

  7. Love these so much! Refreshing and a much needed crunch on my pork patty!

  8. Cameo Cobery

    We just finished the first jar of pickles, they were fantastic! I used 2 TBL of salt because like your husband, I like salt. However I found them too salty and will use 1.5 TBL next time.
    Will be making more tomorrow, everyone in my house loved them.

    • Hi, Cameo! I’m so glad that you agree with me on the salt. Hee hee! I think these pickles are better than store-bought. I might be a little biased, though, because I think most things taste better home-made. ๐Ÿ™‚

  9. 11 out of 10 recommend! Followed your recipe exactly and they are AMAZING – so flavorful and easy to make. I will definitely be making these again!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.