Refrigerator Dill Pickles Recipe - Allrecipes.com
Refrigerator Dill Pickles Recipe
  • READY IN 3+ days

Refrigerator Dill Pickles

Recipe by  

"These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    3 days 25 mins

Directions

  1. Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  2. Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2013

So easy! Absolutely delicious use for leftover cukes!!

 
Most Helpful Critical Review
Sep 03, 2014

I am sorry to say that these turned out badly and I don't know why. They were very soft and had an unpleasant taste. I have reviewed the amounts and directions carefully, and made sure the liquid was cooled as instructed. I can't see where I made an error. I make refrigerator pickles most years and have for a long time, so I do have some experience. I would really like to try a refrigerator dill pickle recipe again.

 
Dec 03, 2013

perfect . the only change is I add only a tea spoon of sugar

 
Jul 30, 2013

So great that it doesn't have as much sugar as other recipes!

 
Sep 28, 2013

Followed the recipe exactly and it was yummy! This is my first time making any type of pickle. Can I keep the juice and keep adding cucumbers? thank you for the recipe!

 
Oct 01, 2013

These really are delicious (and easy, too). Unless you're a gardener familiar with growing dill, you're probably like I am and don't know what a "head of dill" is. I bought a pkg of mini gourmet cukes (unwaxed so I didn't have to peel them) which turned out to be the perfect size for my jar. As far as the amount of the fresh dill to use, I just loaded up the jar with the the dill stems and cuke spears, and poured in the vinegar mixture. White vinegar is milder in taste, so these pickles won't make you pucker, and as others mentioned, I'm not sure you even need the small amount of sugar. They are crunchy and simply fresh tasting, and that works for me. I can see this on the Christmas Gift List this year.

 
Sep 08, 2013

I didn't know what a head of dill was, and I didn't know how to measure cucumber spears (obviously I don't spend much time in the kitchen), but these turned out crunchy and delicious. I think I'm going to add another cucumber to the existing juice to save some money. I don't grow cucumbers or dill so it was a bit pricey. Next year I'll grow both as my family LOVES their dill pickles!

 
Aug 18, 2013

These are very easy and delicious! I don't care for sugar in pickles so I omitted it and I had picked more dill than the recipe calls for, so I put it in and that seemed to make it only tastier. This is how I'll use up my extra cucumbers from now on. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 13 kcal
  • < 1%
  • Carbohydrates
  • 3.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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