Refrigerator or Canned Dill Pickles

We finally found the recipe! Our family loves eating these dill pickles. This is a simple recipe for dill pickles. Enjoy them right away as refrigerator pickles or can them. No matter which way you prefer, this dill pickle is a crowd pleaser.

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Simple and Tasty Recipe

These incredibly simple pickles have just the right amount of onion, dill and vinegar taste. They are crunchy and refreshing right out of the refrigerator. This recipe can be used for canning pickles or forget the canning and store in the refrigerator.

Cucumbers

This recipe is best if you get the garden cucumbers, Kirby cucumbers. The small ones that are bumpy. Sometimes, they might be called a dill cucumber. You could use the long English cucumbers that are available in the grocery store if needed.

Finding the Recipe

For years, my mom would get buy dill pickles from some lady that we never had the pleasure of meeting. Every Holiday meal included 2-3 quarts of these dill pickles. We all ate them like they were going out of style.

In an effort to make these dill pickles for our family, I tried many recipes. However, they have not lived up to the recipe. Finally, my daughter and I tasted a pickle that was the dill pickle recipe that we have been searching for! Yay! We even obtained the recipe. There was excitement for the whole family with this news. The search was over.

Sharing Our Recipes With You

Because we tried so many recipes for years, we don’t’ want you to have to go through the same search as us. Here is the recipe for the dill pickle. Our friend JoAnn called it a Russian Dill Pickle; however, when I look at all of those recipes, they all have a lot more spices in the recipe. We like the simple taste of this recipe. Hope you and your family does too.

Refrigerator Dill Pickles

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Refrigerator or Canned Dill Pickles Yum
Refrigerator or Canned Dill Pickles
Cuisine American
Keyword Canning, cucumber, recipe
Prep Time 30 minutes
Cook Time 25 Minutes
Servings
Quarts
Ingredients
Cuisine American
Keyword Canning, cucumber, recipe
Prep Time 30 minutes
Cook Time 25 Minutes
Servings
Quarts
Ingredients
Refrigerator or Canned Dill Pickles
Instructions
Dill Pickles
  1. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Wash the cucumbers. Slice pickles ½ inch thick lengthwise. Pack in jars with several white onion slices and 2 heads of dill.
  2. In a large saucepan, combine the water, sugar, vinegar, and salt. Bring to a boil and stir until the sugar is dissolved.
  3. Pour the hot brine over the cucumbers in the jars and seal the lids.
  4. ***If you prefer to make refrigerator pickles – no need to seal the lids. At this point, place in the refrigerator and let the brine do its work for at least 24 hours. Enjoy!
Sealing the Lids
  1. Place a rack in the bottom of a large stockpot and fill halfway with hot water. Bring to a simmer, then carefully lower the jars into the pot using a holder or at least a hot pad. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  2. Carefully remove jars from stockpot and lace on a counter that has a towel laid out. Let sit to cool. While the jars cool, they will begin to make a popping sound as the lids begin to seal. When cool, push the center of each lid to make sure that it is sealed. If the lid makes a clicking noise or has any give at all, it is not sealed. The jars that did not seal should be refrigerated and eaten within 3-4 months.
Recipe Notes

Dill Pickles

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