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    You are in: Home / Recipes / Sliced, Spiced and Iced Refrigerator Sweet Dill Pickles Recipe
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    Sliced, Spiced and Iced Refrigerator Sweet Dill Pickles

    Sliced, Spiced and Iced Refrigerator  Sweet  Dill Pickles. Photo by TLC-MO

    1/2 Photos of Sliced, Spiced and Iced Refrigerator Sweet Dill Pickles

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    Total Time:

    Prep Time:

    Cook Time:

    168 hrs 15 mins

    15 mins

    168 hrs

    Sharon123's Note:

    Feeling a little lazy and not wanting to can, I was looking for a good recipe for chilled dill pickles, but couldn't quite find the exact recipe I wanted so I have adapted a recipe from Group Recipes and Epicurious to fit my needs. It's slightly sweet with the lovely taste of dill. I hope this fits your needs too! :) Cooking time is marinating time. Thank you for the inspiration coconutlime and Amelia Saltsman!

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    Ingredients:

    Serves: 16

    Yield:

    pint jars

    Units: US | Metric

    Directions:

    1. 1
      Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
    2. 2
      Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
    3. 3
      In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
    4. 4
      It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).

    Ratings & Reviews:

    • on October 14, 2011

      45

      Easy to make - When I eat them in a few days I'll let you know how they taste!! Edit: After over a month, they taste delicious, tangy and sweet. I prefer slightly less sweet so next time I might reduce the sugar. Not super crispy but not too soggy either.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2011

      45

      My husband and I made 12 pints of these refrigerator pickles in about an hour. The brine is delicious, so I'm hoping the pickles will be really tasty -- just have to wait a week to find out. We quadrupled the recipe and have some leftover brine to use for another small batch. I didn't change much on the recipe: 1. Substituted 1 tsp. of refrigerated minced garlic for each of the garlic cloves. 2. Omitted the fresh dill sprigs. 3. Used 1 1/2 cups of sugar to achieve a sweeter taste. 4. Ran out of Dill Seeds, so I substituted Dill Weed. Used my electric food chopper to grind up the seeds, peppercorns, and pepper flakes. On the next batch, I'm going to slice the cucumbers thinner -- maybe 1/8" -- to try to achieve a hamburger sweet-dill slice. I'll report back to you in a week or so.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sliced, Spiced and Iced Refrigerator Sweet Dill Pickles

    Serving Size: 1 (121 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 65.0
     
    Calories from Fat 2
    98%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1310.9 mg
    54%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 13.2 g
    52%
    Protein 0.5 g
    1%

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