Refrigerator Dill Pickles
Total TimePrep: 40 min. + chilling
Makesabout 100 pickle spears
- 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
- 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.
- Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Nutrition Facts1 each: 6 calories, 0 fat (0 saturated fat), 0 cholesterol, 103mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
Jul 4, 2020
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!
Sep 7, 2017
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!
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.
Jul 6, 2017
My family love these pickles! The sweet/sour flavor is liked by all.
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.
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.
Jul 27, 2015
Best homemade pickles hands down! Will use this recipe for years to come!
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!
Jul 5, 2015
I am getting fed up with this kind of 'yield', it means nothing! How many pint-sized jars, please!!!!
Jun 21, 2015
Everyone loved them and I am on my second batch this week