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Sweet Dill Refrigerator Pickles Recipe

Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.—Kay Curtis, Guthrie, Oklahoma

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Sweet Dill Refrigerator Pickles Recipe

Prep: 30 min. + chilling

Yield: 56 Servings

30 30

Ingredients

2 cups sugar
2 cups vinegar
2 cups water
1/4 cup salt
3 quarts sliced unpeeled cucumbers
1 large onion, sliced
3/4 to 1 cup minced fresh dill

Directions

In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally. Yield: 3-1/2 quarts.

Nutritional Facts 1 serving (1/4 cup) equals 32 calories, trace fat (trace saturated fat), 0 cholesterol, 506 mg sodium, 8 g carbohydrate, trace fiber, trace protein.

Originally published as Sweet Dill Refrigerator Pickles in Taste of Home August/September 1994, p41

Making Dill Pickles

When making dill pickles, substitute whole dill seed for dried dill weed. The seeds have a stronger flavor and will hold up better in the brine. One tablespoon of dill seed is equivalent to 2 heads of fresh dill.