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

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4.5 77 45
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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 each: 6 calories, trace fat (trace saturated fat), 0mg cholesterol, 103mg sodium, 1g carbohydrate (trace sugars, trace fiber), trace protein

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


Reviews for Refrigerator Dill Pickles

AVERAGE RATING
(45)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (4)
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MY REVIEW
Beckiboo
Reviewed Jul. 27, 2015

"Best homemade pickles hands down! Will use this recipe for years to come!"

MY REVIEW
annrms
Reviewed Jul. 6, 2015

"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!"

MY REVIEW
nocab
Reviewed Jul. 5, 2015

"I am getting fed up with this kind of 'yield', it means nothing! How many pint-sized jars, please!!!!"

MY REVIEW
beachduck27@yahoo.com
Reviewed Jun. 21, 2015

"Everyone loved them and I am on my second batch this week"

MY REVIEW
offduty1997@gmail.com
Reviewed Jan. 20, 2015

"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."

MY REVIEW
ferndale52
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
Anabella
Reviewed Mar. 19, 2014

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

MY REVIEW
sharonmarsh99
Reviewed Dec. 13, 2013

"Way too much salt."

MY REVIEW
J.Russell
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
orangejody
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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