Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.—Kay Curtis, Guthrie, Oklahoma
Featured In: 22 Pickled Recipes
- 2 cups sugar
- 2 cups vinegar
- 2 cups water
- 1/4 cup salt
- 3 quarts sliced unpeeled cucumbers
- 1 large onion, sliced
- 3/4 to 1 cup minced fresh dill
- In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally. Yield: 3-1/2 quarts.
Originally published as Sweet Dill Refrigerator Pickles in Taste of Home August/September 1994, p41
Reviews for Sweet Dill Refrigerator Pickles
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 8, 2012
"how long will these last in the refrigerator before they go bad,and can you freeze these???????"
Reviewed Mar. 2, 2011
"Lots of fun & easy... ?Mini pickles are available this season. ..You can also add garlic and peppers to make it just right, sweet but not hot.."