Refrigerator or Canned Dill Pickles
This is a refrigerator or canned dill pickles recipe. It is a simple recipe that took years to find. Our family loves eating cucumbers like this. Enjoy them within 24 hours as a delicious snack or process the mason jars and they will be shelf stable for a few years. No matter which way you prefer, this dill pickle is a crowd pleaser recipe.
Servings: 8 Quarts
Calories: 485kcal
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Kitchen Essentials
Gallon Glass Jar
Sauce Pan
Measuring Cup
Blue Bowl
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Ingredients
- 10 Lbs. Cucumbers Washed
- 14 Cups water
- 4 Cups White Vinegar
- 4 Cups granulated sugar
- 1/2 Cup Canning Salt Coarse Salt will work too
- 32 Springs Dill 3-4 springs per jar
- 1 Large White Onion Sliced
text ingredients
Instructions
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Or if using a gallon glass jar, I just use the dishwasher to sterilize the containers and lids.
- Wash the cucumbers. If they are a bit on the larger side or if you like pickle spears, slice pickles ½ inch thick lengthwise.
- Pack in jars with several white onion slices and 2 heads of dill. Note, I made two gallon jars of pickles therefore, each gallon gets half an onion and 1 head of dill.
- In a large saucepan, combine the water, sugar, vinegar, and salt. Bring to a boil and stir until the sugar is dissolved.
- Pour the hot brine over the cucumbers in the jars and seal the lids.
- That's it, let sit out to cool to room temperature and place in the refrigerator overnight. Within 24 hours, the pickles are ready to eat.
Notes
The nutritional values for this recipe are for a quart of pickles. Therefore, divide the portion of what you eat based on a quart of pickles.
I generally make 2 gallons of pickles at a time.
If you prefer to process the quart jars to place in your pantry rather than the refrigerator, here is a bit more information on that.
Sealing the Lids
- 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.
- 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.
Nutrition
Calories: 485kcal | Carbohydrates: 114g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 7112mg | Potassium: 834mg | Fiber: 4g | Sugar: 108g | Vitamin A: 717IU | Vitamin C: 23mg | Calcium: 117mg | Iron: 2mg
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