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Refrigerator Dill Pickles

Total Time

Prep: 40 min. + chilling

Makes

about 100 pickle spears

Easy and economical, refrigerator dill pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida
Refrigerator Dill Pickles Recipe photo by Taste of Home

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

  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.
  2. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.
Refrigerator Dill Pickles Tips

Can you leave the cucumbers whole instead of cutting them into spears?

Yes! Cutting cucumbers allows the brine to penetrate more quickly, so spears or slices work best if you’re planning on a shorter curing time (this recipe calls for 24 hours). But the longer your refrigerator dill pickles cure, the better the flavor. So you can leave them whole—or cut off the ends—and let them cure longer. They’ll keep in the fridge for up to 2 months.

What other types of cucumbers can you use for refrigerator dill pickles?

This recipe calls for pickling cucumbers (aka Kirby cucumbers), but you can also use Persian or gherkin cucumbers. Save other varieties for a fresh summer salad. Of course, you’re not limited to cucumbers—try pickling other vegetables, too.

Can you use regular salt instead of canning salt when making refrigerator dill pickles?

Using the wrong salt is one of the most common pickling mistakes people make. Regular salt is not recommended, because its anti-caking agents don’t dissolve and can make the brine cloudy. Some brands of kosher salt or sea salt don't contain these agents and can be used in a pinch; check labels carefully! If you make this substitution, however, it’s best to measure by weight, as the salt grains are more irregular and can throw off your proportions.

Hazel Wheaton, Taste of Home Book Editor

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.

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