Name: Refrigerator Dill Pickles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 ½ cups water; 1 ¼ cups white vinegar; 1 tablespoon sugar; 1 tablespoon sea salt; 4 cups cucumber spears; 2 cloves garlic, whole; 2 heads fresh dill

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Refrigerator Dill Pickles

water

white vinegar

sugar

sea salt

cucumber spears

garlic,

dill

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.


Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.


So easy! Absolutely delicious use for leftover cukes!!

I did this with cucumber slices/chips and the recipe tastes great! I used apple cider vinegar instead of white vinegar. I didn't have fresh dill so I used approx. 2 tbsp of dry dill weed and placed about 5 peppercorns in the jar. We have already eaten the pickle chips (which were crisp by the way) and placed new sliced cucumber chips in the brine solution.

Pretty amazing recipe-- easy to make and the pickles were delicious.  I even went so far as to reuse the brine once with another set of cukes and they were just as good.  Once they were gone, adding a bit of oil to the brine makes for an amazing oil and vinegar dressing for salads or even as an addition to potato salad.

perfect. the only change is I add only a tea spoon of sugar

These really are delicious (and easy too). Unless you're a gardener familiar with growing dill you're probably like I am and don't know what a "head of dill" is. I bought a pkg of mini gourmet cukes (unwaxed so I didn't have to peel them) which turned out to be the perfect size for my jar. As far as the amount of the fresh dill to use I just loaded up the jar with the the dill stems and cuke spears and poured in the vinegar mixture. White vinegar is milder in taste so these pickles won't make you pucker and as others mentioned I'm not sure you even need the small amount of sugar. They are crunchy and simply fresh tasting and that works for me. I can see this on the Christmas Gift List this year.

Followed the recipe exactly and it was yummy! This is my first time making any type of pickle. Can I keep the juice and keep adding cucumbers? thank you for the recipe!

So great that it doesn't have as much sugar as other recipes!

These are very easy and delicious! I don't care for sugar in pickles so I omitted it and I had picked more dill than the recipe calls for so I put it in and that seemed to make it only tastier. This is how I'll use up my extra cucumbers from now on. Thanks for the recipe!

Some advice for those who might be disappointed in these. Use UNWAXED pickling cucumbers, not the slicing cukes found at the store. You have to start with the right pickles. Make sure your brine is thoroughly cooled before pouring over the pickles. That ensures that these stay crisp.

I am sorry to say that these turned out badly and I don't know why. They were very soft and had an unpleasant taste. I have reviewed the amounts and directions carefully and made sure the liquid was cooled as instructed. I can't see where I made an error. I make refrigerator pickles most years and have for a long time so I do have some experience. I would really like to try a refrigerator dill pickle recipe again.

A quick and easy way to make dill pickles at home.

Refrigerator Dill Pickles

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 12

Cost: $1.41 /serving

Author : Tammy Gulgren

Ingredients

Instructions

Top similar recipes