Dill Refrigerator Pickles

"These are the easiest dill pickles you'll ever make."
 
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photo by mrstammys photo by mrstammys
photo by mrstammys
Ready In:
40mins
Ingredients:
7
Yields:
4 quarts
Serves:
16

ingredients

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directions

  • Combine cider vinegar, water and pickling salt in a large pan. Bring to a boil while stirring occasionally. Cool to room temperature.
  • 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.
  • Pour the cooled brine into the 4 jars.
  • Put covers on the jars and refrigerate at least 24 hours before tasting.

Questions & Replies

  1. Has anyone tried regular vinegar?
     
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Reviews

  1. 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.
     
  2. 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!!!!!!!!!!
     
  3. 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!
     
  4. 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!
     
  5. 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.
     
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RECIPE SUBMITTED BY

Librarian, yogi, chef to my tribe
 
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