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
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
Reviews
Great but really hard to reduce recipe to make just one jar. Who needs to serve 100 people?! We managed but I am sure inadvertently changed ingredients trying to estimate how much onion for 1/7 of the recipe for example. Mmmmmmmm. Delish before even soaking it too long though!
Delicious! A quick and easy garlicky dill. We didn't wait 24 hours though, they're great served right away. I sliced mine on a mandolin into 'coin's, as well as the onions. So good!
This pickle per recipe tastes like a cocktail onion. It would be similar to a bread and butter pickle, but is stronger and more acidic. I agree with posts saying that you need to reduce the vinegar and sugar.
My family love these pickles! The sweet/sour flavor is liked by all.
These were really good using the corrected recipe from the website, not the one from the magazine. Kroger had a large (1gal) clear Mason canister for less than $12 which worked perfectly.
These are delicious! Dilly and a little sweet- with a great crunch. I cheated and used jarred garlic and my cucumbers were small so I cut them in half.
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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!!!!