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Refrigerator Dill Pickles

These delightful refrigerator dill pickles are a quick and healthy addition to any meal, packed with flavor and crunch.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 day
Servings: 10 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 25
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6-8 pounds pickling cucumbers Or regular cucumbers as an alternative.
  • 40 sprigs fresh dill For flavor.
  • 2 large onions, thinly sliced
  • 5 cloves garlic, sliced
Brine Ingredients
  • 1 quart water
  • 1 quart white vinegar
  • 3/4 cup sugar Can be reduced or substituted with natural sweeteners.
  • 1/2 cup canning salt

Method
 

Preparation
  1. Cut each cucumber lengthwise into four spears.
  2. In a large bowl, combine the cucumber spears, dill sprigs, sliced onions, and garlic. Mix gently and set aside.
Brine Preparation
  1. In a Dutch oven, combine the water, white vinegar, sugar, and canning salt. Bring to a boil, stirring until salt dissolves.
  2. Carefully pour the brine over the cucumber mixture. Allow to cool to room temperature.
Storage
  1. Cover with plastic wrap or transfer to jars. Refrigerate for at least 24 hours before enjoying. These pickles can be stored for up to 2 months.

Notes

Best served with sandwiches, burgers, or as a snack. Make sure to keep portion sizes in mind.