Refrigerator Dill Pickles

By Addie

EasyEasy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! Jake Haen Ocala, Florida and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself! Jake Haen Ocala, Florida (Taste of Home)

Ingredients

• 6-8 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

Details

Servings 100
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 100 pickle spears.
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REVIEWS:

I used coarse sea salt instead of canning salt.

What is canning salt? What can I use to substitute?

Making again today! My grandson couldn't stop eating them! Ate two whole jars at a sitting!

Oh, my goodness! My family and I thought these were the best pickles we ever ate. I know of only one brand of pickles produced here in Mexico and they're so limp and acid. Not these. I plant to make them again and again!

Really crispy and fresh tasting. Everyone loved them.

Wonderful! Made one batch spears and one chunks. Very quick and easy.

Awesome pickles. Very easy! The only thing I do different is peel the cucumbers, since I don't like pickle skins.

Delicious! Next time I will omit the sugar. I couldn't taste it at first but after a few weeks I could. These pickles last a long time in the fridge without getting soggy.

I thought they were very good,but a little to tart for me I left out the sugar to start with but I added some after to see if I could tone down the tartness next time I will be adding the sugar right away!!!

I realize I'm jumping on the bandwagon with most of the other reviews, but I just loved this recipe. So easy and so delicious and very diabetic friendly. I did substitute Splenda for the sugar even though it was a free food for diabetics to begin with-just made me feel better about it. I'm making more this week. Yum yum!

Very Yummy pickles and so very easy to make. We will be making these over and over again!

PEOPLE MIS-PRINTS HAPPEN!!! I am reading the reviews and people are saying they are not going to re-new because recipe was not tested. I do belive they were tested!! The recipe was just a misprint. It happens all the time after all WE ARE ONLY HUMAN and a computer will only do what we tell it to :-)

I made these pickles this summer with cucumbers from our garden. We thought they were delicious, and very easy to make. We especially like dill spears with hotdogs and chips. I do agree with other writers about the need to decrease the amount of salt, otherwise, we give them a big thumbs up!

The web recipe above is revised and correct.

Easy and delicious. Great for anyone with a garden that has cucumbers. We especially enjoyed these pickles with a All-American hotdog. Yum!!!

I'm totally confused. I've read reviews and they compare recipes from the magazine to the web version. my question, is the web recipe the correct updated recipe regarding the amount of salt, i don't have the original recipe to compare. I'd like to make these someday.

Very good! I added a hot peper to mine, everybody that tried them really liked them.Gave this recipe to 5 freinds so they can make them, will defentley make them again

I am so excited about this recipe. I tried it for the first time and can't stop eating them. They are quick, easy and delicious. A friend and I will be making quite a few batches of these this weekend. I did omit the sugar as I prefer to stay "true" to the Dill Pickle flavor. I will also cut down on the amount of salt used just as a personal preference. Thanks for sharing this one. It's a keeper!!

I wanted a pickle that was not sweet. I omitted the sugar, added a few pepper corns and used this recipe. It was a huge hit with my husband and kids!!

I really enjoyed making this pickle recipe. I changed only one thing...I added two freshly picked grape leaves and set them in the bottom of the jar. My grandmother told me grape leaves help enhance the flavor, but also helps to maintain the crunchiness.. It worked!

I made the magazine recipe version around 7pm or 8pm on a Wednesday night. We tried them around 4pm on Friday and they were perfect. By 10 pm, they were turning sour and salty. I separated everything and dumped the liquid then rinsed in water. My Husband loves them but while they were perfect earlier, they are starting to be a bit too sour for me. I think I will try the updated version next.

First off I have to say I am pretty disgusted with Taste of Home for printing a recipe they clearly did not test beforehand. I am also upset that they never printed a correction to this recipe in the magazine. I made these without checking the website first as I usually make the recipe and THEN go to the website to review it. Obviously, following the recipe as it was printed made a pickle that is insanely salty. I don't even know if we will be able to eat them. I did give them 4 stars because I believe cutting down the salt and adding sugar as the updated recipe calls for would make these pretty great. Get your act together Taste of Home. At this point I don't think I will be renewing my subscription based on the decline in quality of the publication.

I wish I had learned about the recipe change BEFORE I made it. A little worried actually....I made them last year out of the magazine, and assumed this was the same recipe, sigh. Keeping my fingers crossed.

SUPER SUPER EASY!! REALLY DELICIOUS!! Based on another review I also cut the sugar amount in half. P.S. Leave the skin on. I don't know what I was thinking when I peeled all those cucumbers! Also, has anyone tried just cutting the pickling cucumbers in half instead of spears?

I am assuming flavors will still soak through nicely and would end up with a nice crunchy pickle.

Delicious recipe!!! I have made this 3 times, the first time it was a bit on the sweet side so the next two times I used less than 1/2 the sugar that the recipe calls for and they turned out GREAT! Exact same flavor as the expensive Claussen ones!

I just made a half batch, and we I couldn't wait for them to sit for 24 hours. Even warm I enjoyed munching. They smell wicked good.

I loved last years recipe. I hope these are just as good because I did not write it down last year. Grandkid loved it too. By the way they kept in Ref. all winter.

Hi, I'm Pat Schmeling, Food Editor on Taste of Home magazine. This refrigerator pickle recipe has been updated from the version that was published in the magazine last summer. The recipe that is on this website now is the CORRECTED recipe and uses less salt, more cucumbers and has added sugar. Ahd yes, the cucumbers can be cut into slices instead of spears if that is your perference. I hope you enjoy this easy-to-do refigerated pickle!

I have a question....can these pickles be made by slicing the cucumbers rather than making them in spears?

I made these from the on line recipe, They came out good. I would cut back the salt to a scant 1/2 cup though. Otherwise, everyone liked them and they were easy to make.