Dill Refrigerator Pickles

Submitted by Wendelina

"These are the easiest dill pickles you'll ever make."

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 4 quarts
• Serves: 16

ingredients

• 3 cups apple cider vinegar
• 9 cups water
• 2⁄3 cup pickling salt
• 2 -4 sliced onions (depending on size and strength)
• 16 -24 fresh garlic cloves, peeled
• fresh dill
• 2 -3 lbs cucumbers, sliced

directions

1. Combine cider vinegar, water and pickling salt in a large pan. Bring to a boil while stirring occasionally. Cool to room temperature.
2. Prepare 4 quart jars by putting your desired amount of dill, garlic and onions inside. Fill each jar with cucumbers. Cucumbers can be whole if they are very small ones.
3. Pour the cooled brine into the 4 jars.
4. Put covers on the jars and refrigerate at least 24 hours before tasting.

Reviews

[ktkate]

WOW, these are amazing pickles. Very glad I chose this recipe as a way to use up a bunch of cucumbers. Super easy to make and they have the best flavor.<br/><br/>Update: I've made the recipe 3 times now, using cucumbers, green beans and asparagus. All were excellent. The last batch I even reduced the salt and they were still good. Everyone wants the recipe.

 

[kimberoo_11171277]

Love love love love these pickles!!!! They are a bit salty using the full 2/3 cup, though. Cut it back to 1/2 cup and these pickles are perfection!!!!!!!!!!

 

[Chef Supposition]

LOVE these pickles! They're easy to make and so tasty! I've made this several times now and reduce the salt to 1/2 cup, makes enough brine for 5-6 quarts. My friends and family love them!

 

[flower7]

I cut this down to 1 quart worth but only used 1 (heaping) Tbsp salt. After sitting for two days they didn't seem very pickle-y so I added another 1/3 cup of vinegar. After another two days, they are better but not my favorite (I've got three other batches of pickles in the fridge right now, all of which I like more I'm sorry to say.) If I make these again I will use equal parts vinegar and water and I think they will be super. ~August 10, 2011. UPDATE: Well, I've let these sit in the brine for another 2 1/2 weeks since my previous review and I have to say I quite like them now. I guess they just needed more time for my taste! Thanks!

 

[mrstammys]

So good! I was looking for a recipe that didn't use sugar and this was perfect. I used sea salt and decreased it to 1/2 cup. There was enough brine for 5 quarts of pickles.