Refrigerator Dill Pickles

by admin on July 5, 2010


I got this recipe from Andrea Avanzato, probably while at her house helping to butcher turkeys.  It’s simple and makes one of the best homemade dill pickles ever.  Water bath canned dill pickles have been a disappointment so I was thrilled to find this recipe.   If you like dill pickles and don’t try this recipe, you are sorely missing out on a dilly treat.

10 to 12 medium cucumbers, cut into 1/4 –inch slices
3 to 5 medium onions, sliced (I only use one onion because I prefer less onions)
2 to 3 cloves of garlic
4 dill heads (or 1 Tbsp. dill seed and 1 Tbsp. dill weed)
2 cups sugar
2 ½ cups white vinegar (5% acidity)
2/3 cup pickling salt
4 ½ cups water

Pack vegetables in a glass one gallon jar with garlic and dill.  Boil remaining ingredients until clear; pour over vegetables.  (I now wait til the brine has cooled before pouring it over the vegetables.  It keeps the cucumbers bright green if you cool it down from boiling point.)   Refrigerate.  Serve in 24 hours or stored in refrigerator for 3 months.

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