Refrigerator Dill Pickles Recipe

Reviewed on Nov. 25, 2012 by justmbeth

These were awesome! Will make again next year!

Reviewed on Oct. 24, 2012 by hildywhite

was loved by all, will be making them on a bio-weekly basis!

Reviewed on Aug. 16, 2012 by song_of_joy

I used coarse sea salt instead of canning salt.

Reviewed on Aug. 09, 2012 by leAnnefty

What is canning salt? What can I use to substitute?

Reviewed on Aug. 09, 2012 by rmorel011

Making again today! My grandson couldn't stop eating them! Ate two whole jars at a sitting!

Reviewed on Aug. 03, 2012 by song_of_joy

Oh, my goodness! My family and I thought these were the best pickles we ever ate. I know of only one brand of pickles produced here in Mexico and they're so limp and acid. Not these. I plant to make them again and again!

Reviewed on Jul. 06, 2012 by rowbiet

Really crispy and fresh tasting. Everyone loved them.

Reviewed on Oct. 24, 2011 by doorcty

Wonderful! Made one batch spears and one chunks. Very quick and easy.

Reviewed on Oct. 17, 2011 by thowze

Awesome pickles. Very easy! The only thing I do different is peel the cucumbers, since I don't like pickle skins.

Reviewed on Oct. 06, 2011 by ebethmil

Delicious! Next time I will omit the sugar. I couldn't taste it at first but after a few weeks I could. These pickles last a long time in the fridge without getting soggy.

Reviewed on Sep. 30, 2011 by msjude

I thought they were very good,but a little to tart for me I left out the sugar to start with but I added some after to see if I could tone down the tartness next time I will be adding the sugar right away!!!

Reviewed on Sep. 16, 2011 by wandnapper

I realize I'm jumping on the bandwagon with most of the other reviews, but I just loved this recipe. So easy and so delicious and very diabetic friendly. I did substitute Splenda for the sugar even though it was a free food for diabetics to begin with-just made me feel better about it. I'm making more this week. Yum yum!

Reviewed on Sep. 14, 2011 by JennMooney

Very Yummy pickles and so very easy to make. We will be making these over and over again!

Reviewed on Sep. 14, 2011 by Dancey30

PEOPLE MIS-PRINTS HAPPEN!!! I am reading the reviews and people are saying they are not going to re-new because recipe was not tested. I do belive they were tested!! The recipe was just a misprint. It happens all the time after all WE ARE ONLY HUMAN and a computer will only do what we tell it to :-)

Reviewed on Aug. 31, 2011 by tgoneby

I made these pickles this summer with cucumbers from our garden. We thought they were delicious, and very easy to make. We especially like dill spears with hotdogs and chips. I do agree with other writers about the need to decrease the amount of salt, otherwise, we give them a big thumbs up!

Reviewed on Aug. 31, 2011 by sstetzel

The web recipe is revised and correct.  

Reviewed on Aug. 31, 2011 by tgoneby

Easy and delicious. Great for anyone with a garden that has cucumbers. We especially enjoyed these pickles with a all american hotdog. Yum!!!

Reviewed on Aug. 31, 2011 by seamstressmama

I'm totally confused. I've read reviews and they compare recipes from the magazine to the web version. my question, is the web recipe the correct updated recipe regarding the amount of salt, i don't have the original recipe to compare. I'd like to make these someday.

Reviewed on Aug. 30, 2011 by karenprich

very good, I added a hot peper to mine, everybody that tried them really liked them.Gave this recipe to 5 freinds so they can make them, will defentley make them again

Reviewed on Aug. 17, 2011 by Cookingwarmstheheart

I am so excited about this recipe. I tried it for the first time and can't stop eating them. They are quick, easy and delicious. A friend and I will be making quite a few batches of these this weekend. I did omit the sugar as I prefer to stay "true" to the Dill Pickle flavor. I will also cut down on the amount of salt used just as a personal preference. Thanks for sharing this one. It's a keeper!!

Reviewed on Aug. 05, 2011 by jjourneying

I wanted a pickle that was not sweet. I omitted the sugar, added a few pepper corns and used this recipe. It was a huge hit with my husband and kids!!

Reviewed on Jul. 07, 2011 by Ozarkrockslinger

I really enjoyed making this pickle recipe. I changed only one thing...I added two freshly picked grape leaves and set them in the bottom of the jar. My grandmother told me grape leaves help enhance the flavor, but also helps to maintain the crunchiness.. It worked!

Reviewed on Feb. 05, 2011 by JennyCup

I made the magazine recipe version around 7pm or 8pm on a Wednesday night. We tried them around 4pm on Friday and they were perfect. By 10 pm, they were turning sour and salty. I separated everything and dumped the liquid then rinsed in water. My Husband loves them but while they were perfect earlier, they are starting to be a bit too sour for me. I think I will try the updated version next.

Reviewed on Nov. 19, 2010 by scrambledwithcheese

First off I have to say I am pretty disgusted with Taste of Home for printing a recipe they clearly did not test beforehand. I am also upset that they never printed a correction to this recipe in the magazine. I made these with out checking the website first as I usually make the recipe and THEN go to the website to review it. Obviously, following the recipe as it was printed- these were insanely salty. I don't even know if we will be able to eat them. I did give them 4 stars because I believe cutting down the salt and adding sugar as the updated recipe calls for would make these pretty great. Get your act together Taste of Home. At this point I don't think I will be renewing my subscription based on the decline in quality of the publication.

Reviewed on Sep. 07, 2010 by scarlet ohair

I wish I had learned about the recipe change BEFORE I made it. A little worried actually....I made them last year out of the magazine, and assumed this was the same recipe.....*sigh* Keeping my fingers crossed...

Reviewed on Aug. 16, 2010 by sportsmom3777

SUPER SUPER EASY!! REALLY DELICIOUS!! Based on another review I also cut the sugar amount in half. P.S. Leave the skin on. I don't know what I was thinking when I peeled all those cucumbers! Also, has anyone tried just cutting the pickling cucumbers in half instead of spears?

I am assuming flavors will still soak through nicely and would end up with a nice crunchy pickle.

Reviewed on Aug. 08, 2010 by monicabalsiger

Delicious recipe!!! I have made this 3 times, the first time it was a bit on the sweet side so the next two times I used less than 1/2 the sugar that the recipe calls for and they turned out GREAT! Exact same flavor as the expensive Claussen ones!

Reviewed on Jul. 23, 2010 by Eshalon47

I just made a half batch, and we I couldn't wait for them to sit for 24 hours. Even warm I enjoyed munching. They smell wicked good..

Reviewed on Jul. 18, 2010 by slipperyslim

I loved last years recipe. I hope these are just as good because I did not write it down last year. Grandkid loved it too. By the way they kept in Ref. all winter.

Reviewed on Jul. 16, 2010 by Patlovestocook

Hi, I'm Pat Schmeling, Food Editor on Taste of Home magazine. This refrigerator pickle recipe has been updated from the version that was published in the magazine last summer. The recipe that is on this website is th corrected recipe and uses less salt, more cucumbers and has added sugar. The cucumbers could be cut into slices instead of spears if that is your perference. I hope you enjoy this easy-to-do refigerated pickle!

Reviewed on Jul. 14, 2010 by GusPot

I have a question....can these pickles be made by slicing the cucumbers rather than making them in spears?

Reviewed on Jul. 14, 2010 by krh1325

I made these from the on line recipe, They came out good. I would cut back the salt to a scant 1/2 cup though. Otherwise, everyone liked them and they were easy to make.

Reviewed on Jun. 24, 2010 by Lillian W

I agree--so salty I threw them out! Will try with half the salt and no sugar.

Reviewed on Mar. 31, 2010 by RettaS.

I made this recipe from the magazine, & like almost everyone else, they were way too salty. I tried them again with only half the salt and more water and they were much better. I will make them again. Besides, I have a lot of dll in my herb garden!

Reviewed on Sep. 19, 2009 by Charleyel

Reviewed on Sep. 18, 2009 by johnk1

Made from the magazine. Awful. SOOO salty. I can now see the correction.

Reviewed on Sep. 07, 2009 by ErinJohnson

Yeah the magazine calls for an entire cup of salt and NO sugar. WAY too salty!! Try with half a cup of salt and no sugar. They really are good if they aren't coated in salt.

Reviewed on Sep. 04, 2009 by FruitGal

Darn, I was hoping for a great fridge recipe with (finally) no added sugar. Made recipe from magazine and it was so salty it burned!. Will try other suggestion to remake brine w/o salt and readd to cucs.

Reviewed on Sep. 04, 2009 by talpos21

The first time I made these they were really salty. But I didn't want to throw the pickles out so I discarded the pickling liquid and added only the water, vinegar and sugar to the pickles and they were really good the second time . Everyone in my family loves them including the kids.

Reviewed on Sep. 03, 2009 by tigerlilyblackie

there was a correction on the website at one time..the magazine had a misprint. ;) this recipe is awesome and I have made them 8 times for friends and family!!! :) 5 stars

Reviewed on Aug. 30, 2009 by eemadson

Save yourself the hassle and don't make the magazine recipe.  The online recipe looks fine, but the magazine one is TOTALLY INEDIBLE!  They were soooo salty I couldn't even swallow them!

Reviewed on Aug. 25, 2009 by mah53

 I just saw your comment on the frig. dill pickles.  Did you actually use the magazine recipe as printed? I did and they were way too salty and vinegary.  Did you adust the recipe?? 

 I'm wondering if I did something wrong.  I actually added more cukes than the mag. recipe called for and they were still inedible!

 Just trying to figure out what I may have done wrong.

 Thanks,

Mary Ann

Reviewed on Aug. 21, 2009 by superduckmfm

I made 3 batches with the recipe from the mag.  Yes they are good!!!!  I have to wait till tomorrow to by some more dill, or I would be making the fourh batch now.  Every one that tasted them loved them.  They got eaten up real quick.

Reviewed on Aug. 18, 2009 by DebdaveH

I just made the same recipe from the mag. & they are so salty that you cannot eat them. My husband said they would be good sore throat remedy. Thanks Jennifer I will try what you did to see if I can salvage the batch I have. I also note dthat the mag recipe said they would keep 3 months not 2. Does anyone know if they could be frozen to keep longer?

Debbie

Reviewed on Aug. 15, 2009 by jjrjscott

I tried the magazine version and it was so salty it hurt to taste them!!  I salvaged the batch by dumping out all the liquid and soaking the pickles in only water for a few days, changing the water twice, to get rid of the salt.  I made them again, with only 1/4 cup salt, and they turned out very good.

Jennifer

Reviewed on Aug. 11, 2009 by mah53

Same thing with me. I was so excited to find this recipe because I did, at one time, have a GREAT refrigerator dill recipe. This one, from the magazine, was totally different from the above recipe & was totally gross! What a waste of cukes, dill, onions, etc. Why wasn't the one in the magazine tested in the test kitchens??

Reviewed on Aug. 10, 2009 by Anitra Peterson

I tried the recipe from the mag- UGH. Way too salty! Is the one printed here better? Does it come out sweet?

Reviewed on Aug. 10, 2009 by kgzarada

Re: Refrigerater Dill Pickles

I too made the recipe in taste of home June/July 2009 issue.HORRILBE!!!ike eating pure salt, I also threw the whole batch away,How disappointing and what a waste. Takes away my confidence in trying taste of home recipes.I was under the impression that all recipes were tried in taste of home kitchens, before printing!!

kareng.wi

Reviewed on Aug. 06, 2009 by MamaMcC

I used the recipe from the magazine that called for 1 cup of salt and they were so briny we nearly choked on them! They all have to be thrown out. The recipe here is quite different than what was published in the magazine.

Reviewed on Aug. 06, 2009 by lindatake

As listed way too much salt. First batch we had to throw out. Second batch I only used a little under 1/4 cup salt and they were great!

Reviewed on Aug. 04, 2009 by drindadoyle

Hi!

My name is Drinda, I was wondering if you ever got a response to your comment. I made these pickles as well, and found them way too salty. The recipe online says half the salt and to add sugar?? Did you make them with half the salt and the sugar? and how did they turn out??

Thanks, Drinda

Reviewed on Aug. 03, 2009 by ruthstrunk

Refrigerator Dill Pickles: I also made these pickles and waaay tooo much SALT. We had to toss them out. Hopefully the next batch will be better! What about the sugar? Is that correct?

Ruth Strunk

Reviewed on Jul. 25, 2009 by pammylyn

There was a misprint in the Mag..there was no sugar in th recipe and it said a cup of canning salt..Mine turned out rEALLY salty too! Now I know why...

Reviewed on Jul. 23, 2009 by ahenderso80

I made this recipe following the magazine.They were verrry salty.Was there a missprint? I tried these again with half the salt.Much better!

Reviewed on Jul. 23, 2009 by ruthtuttle

does anyone know if its possible to can these like the sweet pickles?

Reviewed on Jul. 19, 2009 by ctmom05

Hmmmmm . . . . . the recipe in the hard copy summer issue of TOH<June-July> does not list sugar as one of the ingredients, but it has the same illustration and all.  I wonder if that was an inadvertant omission?I made the recipe without sugar and it tastes pretty darn good, but now I am wondering.

Reviewed on Jul. 16, 2009 by sparky5

Thanks for the responses. Hopefully the cucumber crop will be ready soon and I'll take your suggestions on the salt quantity.

Reviewed on Jul. 15, 2009 by sandy0205a

I tried the magazine recipe with 15 picking cucumbers and 1 cup of canning salt. WAY too salty!! I dumped out most of the liquid after 2 days and replaced it with equal amounts of water and vinegar only. No more salt. Next time I'll try 1/2 cup salt.

Reviewed on Jul. 14, 2009 by jamarthur33

I used the recipe out of the magazine. They had a good flavor (garlic and dill)but it was entirely too salty!!!! I think I'm going to follow the magazine recipe with only 1/2 cup of salt. Hopefully that fixes it.

Reviewed on Jul. 13, 2009 by sparky5

This same recipe appears in the June/July 2009 issue of Taste of Home except it calls for 15 small pickling cucumbers and 1 cup canning salt. This is double the amount of salt and almost half the amount of cucumbers. Has anyone tried the magazine recipe? I am waiting for an opinion before I try these.

sparky5

Reviewed on Jul. 08, 2009 by kuenzi@dialup4less.com

These pickles are wonderful. I did not use as much garlic because my family is not into garlic, but my family loved them!!!

Reviewed on Jun. 30, 2009 by mdemorrow

I'd like to know how this recipe got 4.5 stars. Mine are all going in the compost bin. It's way too much salt and a waste of time and money.

Reviewed on Jun. 25, 2009 by mhenke

I agree with these being too salty. Great flavor, just wish I could get past one (or maybe that's a good thing). Will try with less salt and more garlic next time. Oh, and added a few black peppercorns for a little kick.

Reviewed on Jun. 22, 2009 by tgmdavis

I agree. Great Pickles, just too much SALT.

Reviewed on Jun. 17, 2009 by ASheehy

Yes, super salty! I did the next batch with only 1/2 cup of the canning salt, and it was much better, in fact, delicious! - however, I, too, would like to hear the actual corrected amount.

Reviewed on Jun. 16, 2009 by bernieo

I agree that they are toooo salty. I actually tossed them out to the garbage. Nobody could get past the first bite. I would like to know how to make this recipe with the correct amount of salt.

Reviewed on Jun. 05, 2009 by ScorpioJill1025

disappointing - way too salty of a recipe!