Print Options

Back to Refrigerator Dill Pickles >

Include these items:

Select reviews >

Taste of Home Logo

Refrigerator Dill Pickles

 Refrigerator Dill Pickles
Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida
100 ServingsPrep: 40 min. + chilling

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: about 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.