2 Reviews

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.

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Red Jenny October 14, 2011

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.

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Tona C. July 21, 2011
Sliced, Spiced and Iced Refrigerator Sweet Dill Pickles