- 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
- 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: about 100 pickle spears.
Reviews for Refrigerator Dill Pickles
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"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!"
"I am getting fed up with this kind of 'yield', it means nothing! How many pint-sized jars, please!!!!"
"Everyone loved them and I am on my second batch this week"
"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."
"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."