13 Reviews of Refrigerator Dill Pickles

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.

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!

From: michEgan

On Aug 11, 2004

I found this recipe to be a really good one. It is very easy too. At only 3 dys the pickles had a wonderful taste and were crunchy! I did add extra dill. I used a gallon jug and made the brine. I put in the brine 1/8 tsp alum. I did not have grape leaves. I layered pickles, garlic and dill. About 5 head of dill total and a whole head of garlic. I sliced the pickles length ways also.I just put the gallon jug in the back of the fridge and will use when I need them! Thanks for the recipe.

From: Tom Collins

On Sep 8, 2007

1st batch I made as directed...Used white vinegar...Made spears...2nd batch, I slice the cukes into 'chips', used cider vinegar and used 6 cloves of minced garlic per quart jar...Put in a head of dill 'plus' a couple of sprigs of dill...The change in vinegar didn't change the color or taste...The garlic and dill added flavor...The 'chips' are just as good as the spears...On the next batch, I will increase the vinegar/salt to water ratio...Looking for just a little more bite...These are as close to deli stye pickles as I have found...And are they good...

From: PastaEveryNite

On Jul 23, 2008

These were the first pickles I have ever made, and I'm pleased to say the reicpe was easy and the pickles came out delicious! They were very crisp and with a taste like old-fashioned Kosher dill pickles. I do like a little more bite to my pickle and plan on kicking up the garlic and dill a notch on the next batch.

From: Chef #542166

On Jul 21, 2007

This is the BEST pickle recipe out there...And it is so simple. This is without a doubt the one and only pickle recipe in my book or that I will ever use. Thank you so much!! My girls can't believe we actually made them, and in only 4 days!! I just wish you could make them to keep in the pantry. I am running out of room in my fridge!!!

From: Howtex

On Feb 19, 2007

My pickle-loving son thinks these are fantastic (and so do I)! We have enjoyed making them together. They are simple and delicious!

From: KATHLEEN SCHNEIDER

On Aug 7, 2007

Easy and delicious. I increased dill and garlic,used bottled water and used kosher salt. Will definitely make again. Thanks

From: Kim127

On Sep 20, 2006

Great pickles!! I only did one huge jar (1 quart??) and so I cut the recipe in half and it was just the right amount. Simple and tasty just the way I like my recipes! Thanks lap826!!

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!