Refrigerator Dill Pickles

Refrigerator Dill Pickles

10 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    3 d 25 m
Tammy Jean
Recipe by  Tammy Jean

“These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  2. Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

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Reviews (10)

Rate This Recipe
smart cookie
4

smart cookie

So easy! Absolutely delicious use for leftover cukes!!

knjacobson
3

knjacobson

So great that it doesn't have as much sugar as other recipes!

lutzflcat
2

lutzflcat

These really are delicious (and easy, too). Unless you're a gardener familiar with growing dill, you're probably like I am and don't know what a "head of dill" is. I bought a pkg of mini gourmet cukes (unwaxed so I didn't have to peel them) which turned out to be the perfect size for my jar. As far as the amount of the fresh dill to use, I just loaded up the jar with the the dill stems and cuke spears, and poured in the vinegar mixture. White vinegar is milder in taste, so these pickles won't make you pucker, and as others mentioned, I'm not sure you even need the small amount of sugar. They are crunchy and simply fresh tasting, and that works for me. I can see this on the Christmas Gift List this year.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 13 cal
  • < 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 3.1 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 444 mg
  • 18%

Based on a 2,000 calorie diet

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