Refrigerator Dill Pickles Recipe
- 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
- 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.
1 each: 6 calories, trace fat (trace saturated fat), 0mg cholesterol, 103mg sodium, 1g carbohydrate (trace sugars, trace fiber), trace protein
Reviews for Refrigerator Dill Pickles
"Best homemade pickles hands down! Will use this recipe for years to come!"
"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."
"This is an easy recipe, but use half the salt and sugar."
"Way too much salt."
"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."
"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!"
"Tastes like vinegar and salt. Don't waste your cucumbers like I did."
"I loved these pickles. So did my friends. Am making again this week."
"These were awesome! Will make again next year!"
"was loved by all, will be making them on a bio-weekly basis!"
"I used coarse sea salt instead of canning salt."
"What is canning salt? What can I use to substitute?"
"Making again today! My grandson couldn't stop eating them! Ate two whole jars at a sitting!"
"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!"
"Really crispy and fresh tasting. Everyone loved them."
"Wonderful! Made one batch spears and one chunks. Very quick and easy."
"Awesome pickles. Very easy! The only thing I do different is peel the cucumbers, since I don't like pickle skins."
"Delicious! Next time I will omit the sugar. I couldn't taste it at first but after a few weeks I could. These pickles last a long time in the fridge without getting soggy."
"I thought they were very good,but a little to tart for me I left out the sugar to start with but I added some after to see if I could tone down the tartness next time I will be adding the sugar right away!!!"
"I realize I'm jumping on the bandwagon with most of the other reviews, but I just loved this recipe. So easy and so delicious and very diabetic friendly. I did substitute Splenda for the sugar even though it was a free food for diabetics to begin with-just made me feel better about it. I'm making more this week. Yum yum!"
"Very Yummy pickles and so very easy to make. We will be making these over and over again!"
"PEOPLE MIS-PRINTS HAPPEN!!! I am reading the reviews and people are saying they are not going to re-new because recipe was not tested. I do belive they were tested!! The recipe was just a misprint. It happens all the time after all WE ARE ONLY HUMAN and a computer will only do what we tell it to :-)"
"I made these pickles this summer with cucumbers from our garden. We thought they were delicious, and very easy to make. We especially like dill spears with hotdogs and chips. I do agree with other writers about the need to decrease the amount of salt, otherwise, we give them a big thumbs up!"
"The web recipe is revised and correct. "
"Easy and delicious. Great for anyone with a garden that has cucumbers. We especially enjoyed these pickles with a all american hotdog. Yum!!!"
"I'm totally confused. I've read reviews and they compare recipes from the magazine to the web version. my question, is the web recipe the correct updated recipe regarding the amount of salt, i don't have the original recipe to compare. I'd like to make these someday."
"very good, I added a hot peper to mine, everybody that tried them really liked them.Gave this recipe to 5 freinds so they can make them, will defentley make them again"
"I am so excited about this recipe. I tried it for the first time and can't stop eating them. They are quick, easy and delicious. A friend and I will be making quite a few batches of these this weekend. I did omit the sugar as I prefer to stay "true" to the Dill Pickle flavor. I will also cut down on the amount of salt used just as a personal preference. Thanks for sharing this one. It's a keeper!!"
"I wanted a pickle that was not sweet. I omitted the sugar, added a few pepper corns and used this recipe. It was a huge hit with my husband and kids!!"
"I really enjoyed making this pickle recipe. I changed only one thing...I added two freshly picked grape leaves and set them in the bottom of the jar. My grandmother told me grape leaves help enhance the flavor, but also helps to maintain the crunchiness.. It worked!"
"First off I have to say I am pretty disgusted with Taste of Home for printing a recipe they clearly did not test beforehand. I am also upset that they never printed a correction to this recipe in the magazine. I made these with out checking the website first as I usually make the recipe and THEN go to the website to review it. Obviously, following the recipe as it was printed- these were insanely salty. I don't even know if we will be able to eat them. I did give them 4 stars because I believe cutting down the salt and adding sugar as the updated recipe calls for would make these pretty great. Get your act together Taste of Home. At this point I don't think I will be renewing my subscription based on the decline in quality of the publication."
"I wish I had learned about the recipe change BEFORE I made it. A little worried actually....I made them last year out of the magazine, and assumed this was the same recipe.....*sigh* Keeping my fingers crossed..."
"SUPER SUPER EASY!! REALLY DELICIOUS!! Based on another review I also cut the sugar amount in half. P.S. Leave the skin on. I don't know what I was thinking when I peeled all those cucumbers! Also, has anyone tried just cutting the pickling cucumbers in half instead of spears?I am assuming flavors will still soak through nicely and would end up with a nice crunchy pickle."
"Delicious recipe!!! I have made this 3 times, the first time it was a bit on the sweet side so the next two times I used less than 1/2 the sugar that the recipe calls for and they turned out GREAT! Exact same flavor as the expensive Claussen ones!"
"I just made a half batch, and we I couldn't wait for them to sit for 24 hours. Even warm I enjoyed munching. They smell wicked good.."
"I loved last years recipe. I hope these are just as good because I did not write it down last year. Grandkid loved it too. By the way they kept in Ref. all winter."
"Hi, I'm Pat Schmeling, Food Editor on Taste of Home magazine. This refrigerator pickle recipe has been updated from the version that was published in the magazine last summer. The recipe that is on this website is th corrected recipe and uses less salt, more cucumbers and has added sugar. The cucumbers could be cut into slices instead of spears if that is your perference. I hope you enjoy this easy-to-do refigerated pickle!"
"I have a question....can these pickles be made by slicing the cucumbers rather than making them in spears?"
"I made these from the on line recipe, They came out good. I would cut back the salt to a scant 1/2 cup though. Otherwise, everyone liked them and they were easy to make."
"I agree--so salty I threw them out! Will try with half the salt and no sugar."
"I made this recipe from the magazine, & like almost everyone else, they were way too salty. I tried them again with only half the salt and more water and they were much better. I will make them again. Besides, I have a lot of dll in my herb garden!"
"Made from the magazine. Awful. SOOO salty. I can now see the correction."
"Yeah the magazine calls for an entire cup of salt and NO sugar. WAY too salty!! Try with half a cup of salt and no sugar. They really are good if they aren't coated in salt."
"Darn, I was hoping for a great fridge recipe with (finally) no added sugar. Made recipe from magazine and it was so salty it burned!. Will try other suggestion to remake brine w/o salt and readd to cucs."
"The first time I made these they were really salty. But I didn't want to throw the pickles out so I discarded the pickling liquid and added only the water, vinegar and sugar to the pickles and they were really good the second time . Everyone in my family loves them including the kids."
"there was a correction on the website at one time..the magazine had a misprint. ;) this recipe is awesome and I have made them 8 times for friends and family!!! :) 5 stars"
"Save yourself the hassle and don't make the magazine recipe. The online recipe looks fine, but the magazine one is TOTALLY INEDIBLE! They were soooo salty I couldn't even swallow them!"
" I just saw your comment on the frig. dill pickles. Did you actually use the magazine recipe as printed? I did and they were way too salty and vinegary. Did you adust the recipe??I'm wondering if I did something wrong. I actually added more cukes than the mag. recipe called for and they were still inedible! Just trying to figure out what I may have done wrong. Thanks,Mary Ann
"I made 3 batches with the recipe from the mag. Yes they are good!!!! I have to wait till tomorrow to by some more dill, or I would be making the fourh batch now. Every one that tasted them loved them. They got eaten up real quick."
"I just made the same recipe from the mag. & they are so salty that you cannot eat them. My husband said they would be good sore throat remedy. Thanks Jennifer I will try what you did to see if I can salvage the batch I have. I also note dthat the mag recipe said they would keep 3 months not 2. Does anyone know if they could be frozen to keep longer?Debbie"
"I tried the magazine version and it was so salty it hurt to taste them!! I salvaged the batch by dumping out all the liquid and soaking the pickles in only water for a few days, changing the water twice, to get rid of the salt. I made them again, with only 1/4 cup salt, and they turned out very good.Jennifer"
"Same thing with me. I was so excited to find this recipe because I did, at one time, have a GREAT refrigerator dill recipe. This one, from the magazine, was totally different from the above recipe & was totally gross! What a waste of cukes, dill, onions, etc. Why wasn't the one in the magazine tested in the test kitchens??"
"I tried the recipe from the mag- UGH. Way too salty! Is the one printed here better? Does it come out sweet?"
"Re: Refrigerater Dill PicklesI too made the recipe in taste of home June/July 2009 issue.HORRILBE!!!ike eating pure salt, I also threw the whole batch away,How disappointing and what a waste. Takes away my confidence in trying taste of home recipes.I was under the impression that all recipes were tried in taste of home kitchens, before printing!!kareng.wi"
"I used the recipe from the magazine that called for 1 cup of salt and they were so briny we nearly choked on them! They all have to be thrown out. The recipe here is quite different than what was published in the magazine."
"As listed way too much salt. First batch we had to throw out. Second batch I only used a little under 1/4 cup salt and they were great!"
"Hi!My name is Drinda, I was wondering if you ever got a response to your comment. I made these pickles as well, and found them way too salty. The recipe online says half the salt and to add sugar?? Did you make them with half the salt and the sugar? and how did they turn out?? Thanks, Drinda"
"Refrigerator Dill Pickles: I also made these pickles and waaay tooo much SALT. We had to toss them out. Hopefully the next batch will be better! What about the sugar? Is that correct?Ruth Strunk"
"There was a misprint in the Mag..there was no sugar in th recipe and it said a cup of canning salt..Mine turned out rEALLY salty too! Now I know why..."
"I made this recipe following the magazine.They were verrry salty.Was there a missprint? I tried these again with half the salt.Much better!"
"does anyone know if its possible to can these like the sweet pickles?"
"Hmmmmm . . . . . the recipe in the hard copy summer issue of TOH<June-July> does not list sugar as one of the ingredients, but it has the same illustration and all. I wonder if that was an inadvertant omission?I made the recipe without sugar and it tastes pretty darn good, but now I am wondering. "
"Thanks for the responses. Hopefully the cucumber crop will be ready soon and I'll take your suggestions on the salt quantity."
"I tried the magazine recipe with 15 picking cucumbers and 1 cup of canning salt. WAY too salty!! I dumped out most of the liquid after 2 days and replaced it with equal amounts of water and vinegar only. No more salt. Next time I'll try 1/2 cup salt."
"I used the recipe out of the magazine. They had a good flavor (garlic and dill)but it was entirely too salty!!!! I think I'm going to follow the magazine recipe with only 1/2 cup of salt. Hopefully that fixes it."
"This same recipe appears in the June/July 2009 issue of Taste of Home except it calls for 15 small pickling cucumbers and 1 cup canning salt. This is double the amount of salt and almost half the amount of cucumbers. Has anyone tried the magazine recipe? I am waiting for an opinion before I try these.sparky5"
"These pickles are wonderful. I did not use as much garlic because my family is not into garlic, but my family loved them!!!"
"I'd like to know how this recipe got 4.5 stars. Mine are all going in the compost bin. It's way too much salt and a waste of time and money."
"I agree with these being too salty. Great flavor, just wish I could get past one (or maybe that's a good thing). Will try with less salt and more garlic next time. Oh, and added a few black peppercorns for a little kick."
"I agree. Great Pickles, just too much SALT.
"Yes, super salty! I did the next batch with only 1/2 cup of the canning salt, and it was much better, in fact, delicious! - however, I, too, would like to hear the actual corrected amount."
"I agree that they are toooo salty. I actually tossed them out to the garbage. Nobody could get past the first bite. I would like to know how to make this recipe with the correct amount of salt."
"disappointing - way too salty of a recipe!"