Refrigerator Dill Pickles

Name: Refrigerator Dill Pickles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 100 pickle spears
Ingredients: 6 to 8 pounds pickling cucumbers; 40 fresh dill sprigs; 2 large onions, thinly sliced; 5 garlic cloves, sliced; 1 quart water; 1 quart white vinegar; 3/4 cup sugar; 1/2 cup canning salt

Total Time Prep: 40 min. + chilling

Yield about 100 pickle spears

Test Kitchen Approved

Easy and economical, refrigerator dill pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida

Ingredients

6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

Directions

Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Nutrition Facts

1 pickle spear: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 280mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 Free food.

Easy and economical, refrigerator dill pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida

Recipe Creator