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Nutrition Facts
Serving Size 1 jars 1150g Recipe makes 2 jars) The following items or measurements are not included below: 1 head dill
Calories 127
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 18865mg		786%
Potassium 30mg		0%
Total Carbohydrate 27.0g		9%
	Dietary Fiber 0.1g	0%
	Sugars 25.1g
Protein 0.4g		0%
how is this calculated?

Refrigerator Dill Pickles

Recipe #68396 | 25 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: yogabead
Aug 5, 2003

2 -3 jars (change servings and units)

Ingredients

pickling cucumber
4-9 cloves garlic, 2 to 3 per jar
2 grape leaves (optional)
1 head dill
2 quarts water
1 cup vinegar
1/3 cup salt
1/4 cup sugar

Directions

1
Use large canning jar.
2
Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar.
3
Boil together 2 quarts water, vinegar, salt, and sugar.
4
Stir, turn off and let cool.
5
Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.
6
Refrigerate and ready in 3-4 days.

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Featured Reviews for This Recipe

From: Meredith C-ville

On Aug 2, 2009

Tastes just like pickles! My neighbor had given me some dill and some pickling cucumbers from their garden. Since this was a "pickle kit," I couldn't just use them for other things, so I was going to learn to make pickles. I was too busy and underprepared to go the full canning route, so this was a good beginner's recipe. I didn't have jars so I just put everything into a stainless steel bowl. I was astounded that they worked! I also just poured the hot vinegar mixture on the veggies. I added extra garlic, too. I took them to a cookout to rave reviews. Thanks.

0 people found this review helpful

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From: jude503

On Jul 31, 2009

Wonderful recipe base! This brine is for me the perfect balance of salty with a little hint of sweet. It would be good on it's own, but I couldn't help adding more "stuff" to the jars. Combining suggestions of other reviewers, I added mustard seeds, peppercorns, celery seeds, carrot, and a slice of hot red pepper to the jars. BTW, I used agave for the sugar in the same measure and it works beautifully. I am going to make more & can them for the winter.....Thanks!

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From: The Rabbit

On Jun 16, 2006

The BEST!! Everyone I give this recipe to loves them and makes them over and over again. I don't use grape leaves because they stay nice and crisp as long as I use good quality pickling cukes. I use cider vinegar and brown (or raw) sugar in the recipe but other than that I keep it as wonderfully fresh and simple as this great recipe. You can add onions, carrot or baby zucchini too for another level of flavors.

5 people found this review helpful

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From: KWB

On Sep 12, 2006

I made two 1 liter jars of these. They turned out great and I've gotten rave reviews. The modifications I made were: 1 T dried dill per jar, about 12 mustard seeds per jar (I always see what I think are mustard seeds swimming around in commercial dills...so why not?), and poured the boiling brine over the pickles in sterile jars--because I've never done refrigerator pickles and was concerned that they might be too crisp. Thanks lap826!

3 people found this review helpful

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