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Refrigerator Dill Pickles Recipe

Refrigerator Dill Pickles Recipe photo by Taste of Home

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Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! Jake Haen Ocala, Florida

This recipe is:

Diabetic Friendly

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Refrigerator Dill Pickles Recipe

Prep: 40 min. + chilling

Yield: 100 Servings

30 10 40

Ingredients

6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

Directions

Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.

Nutritional Facts 1 pickle equals 6 calories, trace fat (trace saturated fat), 0 cholesterol, 103 mg sodium, 1 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free food.

Originally published as Refrigerator Dill Pickles in Taste of Home June/July 2009, p35

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Refrigerator Dill Pickles

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(1-10) of 68 reviews

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Reviewed on May. 26, 2013 by rowbiet

I loved these pickles. So did my friends. Am making again this week.

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.

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