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Refrigerator Dill Pickles Recipe

Refrigerator Dill Pickles Recipe

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 YIELD:100 servings


  • 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.

Nutritional Facts

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

Reviews for Refrigerator Dill Pickles

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Judy User ID: 9220260 269979
Reviewed Jul. 26, 2017

"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."

nanaberry1 User ID: 6970918 269060
Reviewed Jul. 6, 2017

"My family love these pickles! The sweet/sour flavor is liked by all."

katlaydee3 User ID: 3741999 261630
Reviewed Feb. 21, 2017

"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."

Wilberst User ID: 3298387 252005
Reviewed Jul. 29, 2016

"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."

Beckiboo User ID: 5323712 230239
Reviewed Jul. 27, 2015

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

annrms User ID: 2649709 229075
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!"

nocab User ID: 7722168 229043
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 User ID: 7498360 228293
Reviewed Jun. 21, 2015

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

MY REVIEW User ID: 6812013 218392
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."

ferndale52 User ID: 4154455 100759
Reviewed Jul. 13, 2014

"these pickles need to 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."

Anabella User ID: 4375411 186342
Reviewed Mar. 19, 2014

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

sharonmarsh99 User ID: 7126923 100758
Reviewed Dec. 13, 2013

"Way too much salt."

J.Russell User ID: 7393339 183152
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."

orangejody User ID: 4587480 184569
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!"

CaribbeanBlue User ID: 7353323 184156
Reviewed Jul. 28, 2013

"Tastes like vinegar and salt. Don't waste your cucumbers like I did."

rowbiet User ID: 3310519 117280
Reviewed May. 26, 2013

"I loved these pickles. So did my friends. Am making again this week."

justmbeth User ID: 1196484 117271
Reviewed Nov. 25, 2012

"These were awesome! Will make again next year!"

hildywhite User ID: 1637400 186341
Reviewed Oct. 24, 2012

"was loved by all, will be making them on a bio-weekly basis!"

song_of_joy User ID: 4183124 184155
Reviewed Aug. 16, 2012

"I used coarse sea salt instead of canning salt."

leAnnefty User ID: 4316902 115259
Reviewed Aug. 9, 2012

"What is canning salt? What can I use to substitute?"

rmorel011 User ID: 6750337 100757
Reviewed Aug. 9, 2012

"Making again today! My grandson couldn't stop eating them! Ate two whole jars at a sitting!"

song_of_joy User ID: 4183124 184152
Reviewed Aug. 3, 2012

"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!"

rowbiet User ID: 3310519 184567
Reviewed Jul. 6, 2012

"Really crispy and fresh tasting. Everyone loved them."

doorcty User ID: 3909110 182658
Reviewed Oct. 24, 2011

"Wonderful! Made one batch spears and one chunks. Very quick and easy."

thowze User ID: 5480329 186339
Reviewed Oct. 17, 2011

"Awesome pickles. Very easy! The only thing I do different is peel the cucumbers, since I don't like pickle skins."

ebethmil User ID: 6046492 100936
Reviewed Oct. 6, 2011

"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."

msjude User ID: 5469387 182656
Reviewed Sep. 30, 2011

"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!!!"

wandnapper User ID: 5722330 183150
Reviewed Sep. 16, 2011

"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!"

JennMooney User ID: 5457092 186337
Reviewed Sep. 14, 2011

"Very Yummy pickles and so very easy to make. We will be making these over and over again!"

Dancey30 User ID: 4471669 117269
Reviewed Sep. 14, 2011

"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 :-)"

tgoneby User ID: 5477192 115258
Reviewed Aug. 31, 2011

"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!"

sstetzel User ID: 158954 186336
Reviewed Aug. 31, 2011

"The web recipe is revised and correct.  "

tgoneby User ID: 5477192 167560
Reviewed Aug. 31, 2011

"easy and delicious. Great for anyone with a garden that has cucumbers. We especially enjoyed these pickles with a all american hotdog. Yum!!!"

seamstressmama User ID: 4612221 144900
Reviewed Aug. 31, 2011

"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."

karenprich User ID: 4871422 186334
Reviewed Aug. 30, 2011

"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"

Cookingwarmstheheart User ID: 3893302 125816
Reviewed Aug. 17, 2011

"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!!"

jjourneying User ID: 3858572 182655
Reviewed Aug. 5, 2011

"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!!"

Ozarkrockslinger User ID: 6084904 186332
Reviewed Jul. 7, 2011

"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!"

scrambledwithcheese User ID: 1233902 182592
Reviewed Nov. 19, 2010

"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."

scarlet ohair User ID: 4548086 144899
Reviewed Sep. 7, 2010

"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..."

sportsmom3777 User ID: 3312509 184151
Reviewed Aug. 16, 2010

"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."

monicabalsiger User ID: 104130 115256
Reviewed Aug. 8, 2010

"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!"

Eshalon47 User ID: 4536005 165901
Reviewed Jul. 23, 2010

"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.."

slipperyslim User ID: 3922084 184565
Reviewed Jul. 18, 2010

"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."

Patlovestocook User ID: 3381663 167557
Reviewed Jul. 16, 2010

"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!"

GusPot User ID: 718594 106521
Reviewed Jul. 14, 2010

"I have a question....can these pickles be made by slicing the cucumbers rather than making them in spears?"

krh1325 User ID: 576716 115249
Reviewed Jul. 14, 2010

"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."

Lillian W User ID: 1438746 115246
Reviewed Jun. 24, 2010

"I agree--so salty I threw them out! Will try with half the salt and no sugar."

RettaS. User ID: 5007438 184148
Reviewed Mar. 31, 2010

"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!"

johnk1 User ID: 1598000 184560
Reviewed Sep. 18, 2009

"Made from the magazine. Awful. SOOO salty. I can now see the correction."

ErinJohnson User ID: 1114495 167556
Reviewed Sep. 7, 2009

"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."

FruitGal User ID: 4348227 183149
Reviewed Sep. 4, 2009

"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."

talpos21 User ID: 1444246 183147
Reviewed Sep. 4, 2009

"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."

tigerlilyblackie User ID: 1667316 100935
Reviewed Sep. 3, 2009

"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"

eemadson User ID: 4375578 167553
Reviewed Aug. 30, 2009

"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!"

mah53 User ID: 3541630 184145
Reviewed Aug. 25, 2009

" 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.
Mary Ann

superduckmfm User ID: 2227735 100751
Reviewed Aug. 21, 2009

"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."

DebdaveH User ID: 1251223 165899
Reviewed Aug. 18, 2009

"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?


jjrjscott User ID: 2817243 125815
Reviewed Aug. 15, 2009

"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.


mah53 User ID: 3541630 210984
Reviewed Aug. 11, 2009

"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??"

Anitra Peterson User ID: 3688751 115244
Reviewed Aug. 10, 2009

"I tried the recipe from the mag- UGH. Way too salty! Is the one printed here better? Does it come out sweet?"

kgzarada User ID: 2502841 144898
Reviewed Aug. 10, 2009

"Re: Refrigerater Dill Pickles

I 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!!

MamaMcC User ID: 860298 116996
Reviewed Aug. 6, 2009

"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."

lindatake User ID: 555721 144897
Reviewed Aug. 6, 2009

"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!"

drindadoyle User ID: 1896492 182580
Reviewed Aug. 4, 2009


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"

ruthstrunk User ID: 3584107 186331
Reviewed Aug. 3, 2009

"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"

pammylyn User ID: 1563378 184143
Reviewed Jul. 25, 2009

"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..."

ahenderso80 User ID: 4296096 171138
Reviewed Jul. 23, 2009

"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!"

ruthtuttle User ID: 4296087 171124
Reviewed Jul. 23, 2009

"does anyone know if its possible to can these like the sweet pickles?"

ctmom05 User ID: 981118 183144
Reviewed Jul. 19, 2009

"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.  "

sparky5 User ID: 945741 183143
Reviewed Jul. 16, 2009

"Thanks for the responses. Hopefully the cucumber crop will be ready soon and I'll take your suggestions on the salt quantity."

sandy0205a User ID: 947709 115242
Reviewed Jul. 15, 2009

"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."

jamarthur33 User ID: 1757245 186330
Reviewed Jul. 14, 2009

"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."

sparky5 User ID: 945741 182578
Reviewed Jul. 13, 2009

"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.


MY REVIEW User ID: 3549941 165898
Reviewed Jul. 8, 2009

"These pickles are wonderful. I did not use as much garlic because my family is not into garlic, but my family loved them!!!"

mdemorrow User ID: 1475214 144895
Reviewed Jun. 30, 2009

"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."

mhenke User ID: 1772996 106499
Reviewed Jun. 25, 2009

"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."

tgmdavis User ID: 2911984 184142
Reviewed Jun. 22, 2009

"I agree. Great Pickles, just too much SALT.

ASheehy User ID: 3093934 210983
Reviewed Jun. 17, 2009

"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."

bernieo User ID: 4081012 183142
Reviewed Jun. 16, 2009

"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."

ScorpioJill1025 User ID: 3521591 100933
Reviewed Jun. 5, 2009

"disappointing - way too salty of a recipe!"

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