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

Refrigerator Dill Pickles Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Refrigerator Dill Pickles

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (10)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Jul. 13, 2014

these pickles need to mellow...at 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.

MY REVIEW
Reviewed Mar. 19, 2014

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

MY REVIEW
Reviewed Dec. 13, 2013

Way too much salt.

MY REVIEW
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.

MY REVIEW
Reviewed Aug. 24, 2013

Great recipe! I used cucumbers from my garden and they were crisp and delicious. I cut down on the salt just a little bit and I only added a little over 1/8 cup of sugar. I only added 3 cloves of garlic. My family said they were the best pickles they have ever eaten. I am on my second batch today. I used a one gallon glass container and it works perfect. Great recipe!

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