Refrigerator Dill Pickles Recipe
Refrigerator Dill Pickles Recipe photo by Taste of Home
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Refrigerator Dill Pickles Recipe

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4.5 78 46
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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
TOTAL TIME: Prep: 40 min. + chilling
MAKES:100 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 100 servings


  • 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

Nutritional Facts

1 each: 6 calories, 0 fat (0 saturated fat), 0 cholesterol, 103mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.


  1. 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.
  2. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: about 100 pickle spears.
Originally published as Refrigerator Dill Pickles in Taste of Home June/July 2009, p35

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Wilberst User ID: 3298387 252005
Reviewed Jul. 29, 2016

"These are delicious! Dilly and a little sweet- with a great crunch. I cheated and used jarred garlic and my cucumbers were small so I cut them in half."

Beckiboo User ID: 5323712 230239
Reviewed Jul. 27, 2015

"Best homemade pickles hands down! Will use this recipe for years to come!"

annrms User ID: 2649709 229075
Reviewed Jul. 6, 2015

"These are very easy to make and very delicious. I did use less sugar and salt, and added more garlic as folks suggested. I didn't eat them for over a week so the flavors blended well. I also made a quarter of the recipe, and made them again when the first batch was almost gone. Thanks!"

nocab User ID: 7722168 229043
Reviewed Jul. 5, 2015

"I am getting fed up with this kind of 'yield', it means nothing! How many pint-sized jars, please!!!!"

MY REVIEW User ID: 7498360 228293
Reviewed Jun. 21, 2015

"Everyone loved them and I am on my second batch this week"

MY REVIEW User ID: 6812013 218392
Reviewed Jan. 20, 2015

"Great and easy. My friends want the recipe. It could use less sugar and salt. The longer they sit the better they get. Crunchy too! I will make them again."

ferndale52 User ID: 4154455 100759
Reviewed Jul. 13, 2014

"these pickles need to first i found them too strong - too much vinegar, too much salt, too much sugar. after a few days, much better. still i would lessen amt of sugar and salt, add more garlic cloves."

Anabella User ID: 4375411 186342
Reviewed Mar. 19, 2014

"This is an easy recipe, but use half the salt and sugar."

sharonmarsh99 User ID: 7126923 100758
Reviewed Dec. 13, 2013

"Way too much salt."

J.Russell User ID: 7393339 183152
Reviewed Sep. 1, 2013

"This was my first time making refrigerator pickles. I looked around online for a simple recipe to try and the ease of this recipe sealed the deal. The flavor is nice, but it was just slightly too salty for my taste. The sugar made the dill pickles reminiscent of a bread and butter pickle - not a deal breaker as they are pretty tasty. I added whole mustard and celery seeds to each jar which is really good. I would make these again using about 1/2 the amount of salt and a little less sugar. The vinegar/water ratio was right on."

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