Refrigerator Dill Pickles
These refrigerator dill pickles are one of my go-to recipes. They are full of flavor, stay crunchy, and are pretty fast to make.
Ingredients
- 1½ pounds fresh pickling cucumbers
- 2 onions , thinly sliced
- 8 sprigs of dill
- 1 teaspoon whole allspice
- 3 cups water
- 1 cup distilled white vinegar
- ½ cup sugar
- 4 tablespoons salt
- 6 cloves garlic , smashed
- 1½ teaspoon dill seed
Instructions
- Slice cucumbers and onions into ¼ inch rounds. Divide the slices evenly among 2 quart-sized sterilized jars. Add 4 sprigs of dill and ½ teaspoon of whole allspice to each jar.
- Combine water, vinegar, sugar, salt, garlic, and dill seed in a medium saucepan. Bring to a boil then lower to simmer and cook for 5 minutes.
- Ladle hot liquid into jars, leaving 1-inch headspace. Set jars aside and let cool completely.
- Place lids securely on jars and store in refrigerator. They should last for up to 6 weeks.
If you like this recipe, please give it a star rating to help other cooks find it!
Follow me on Instagram and tag #stacylynharris so I can see all the SLH recipes you make. ♥
Tried this recipe?Let me know how it was!