Refrigerator Dill Pickles

Community Recipe from


  • 12 whole(s) 3 to 4 inch long pickling cucumbers
  • 2 cup(s) water
  • 1 3/4 cup(s) white vinegar
  • 1 1/2 cup(s) fresh dill weed chopped
  • 1/2 cup(s) white sugar
  • 8 clove(s) garlic chopped
  • 1 1/2 tablespoon(s) coarse salt
  • 1 tablespoon(s) pickling spice
  • 1 1/2 teaspoon(s) dill seed
  • 1/2 teaspoon(s) red pepper flakes, or to taste
  • 4 sprig(s) fresh dill weed


  1. 1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes.

  2. 2. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.

  3. 3. Remove the cucumbers to three 1 1/2 pint wide mouth jars, placing 4 cucumbers into each jar.

  4. 4. Ladle in the liquid from the bowl to cover.

  5. 5. Place a sprig of fresh dill into each jar, and seal with lids.

  6. 6. Refrigerate for 10 days before eating.

  7. 7. Use within 1 month.
October 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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