- 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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"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."