24-Hour Sweet Dill Refrigerator Pickles Recipe
These 24-Hour Sweet Dill Refrigerator Pickles are about to become a favorite. Crisp English cucumbers are soaked in a sweet and tangy vinegar brine with fresh dill and sweet onions, creating homemade pickles that are packed with flavor after just one day in the refrigerator.
Servings: 4 quarts, 1 gallon
Calories: 330kcal
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Kitchen Essentials
Ingredients
- 8 English Cucumbers
- 3 Quarts Water
- 1 Pint White Vinegar
- 1/2 Cup Canning and Pickling Salt
- 1 Cup Granulated Sugar
- 1 Vidalia Onion sliced
- 1 Handful Fresh dill
Instructions
How to Make Sweet Dill Refrigerator Pickles
- Prepare the Jars. Wash glass jars and lids thoroughly in hot, soapy water. Rinse and dry completely.
- Slice the Cucumbers. Cut the cucumbers into chips, spears, or slices depending on how you plan to serve them.8 English Cucumbers
- Pack the Jars. Divide the cucumber slices among the jars. Add sliced onions and sprigs of fresh dill to the top. Press them down so they are also covered by the hot liquid.1 Vidalia Onion, 1 Handful Fresh dill
- Make the Brine. In a large saucepan, combine the water, vinegar, sugar, and pickling salt. Bring to a boil, stirring occasionally until the sugar and salt are fully dissolved.3 Quarts Water, 1 Pint White Vinegar, 1/2 Cup Canning and Pickling Salt, 1 Cup Granulated Sugar
- Add the Brine. Carefully pour the hot brine over the cucumbers until completely covered. Leave about 1/2 inch of headspace in each jar.
- Cool and Refrigerate. Allow the jars to cool at room temperature for about 1 to 2 hours. Once cooled, secure the lids and place the jars in the refrigerator.
- For the best flavor, refrigerate for at least 24 hours before serving. The cucumbers will continue to absorb flavor as they sit.
Your Own Private Notes
Notes
Tips for Perfect Refrigerator Pickles
Start with Fresh Cucumbers The fresher the cucumbers, the crisper your pickles will be.Why Use English Cucumbers?
English cucumbers are ideal for refrigerator pickles because they have thin skins, fewer seeds, and a naturally crisp texture. There's no need to peel them, and they hold up beautifully in the brine. If you're using garden cucumbers instead, choose firm, fresh cucumbers for the best results. Don't Skip the Dill Fresh dill provides the classic pickle flavor that makes these irresistible. Keep Everything Covered Make sure all cucumbers and onions remain submerged beneath the brine for even flavoring. Allow Extra Time for Stronger Flavor Although the pickles are ready after one day, many people find they taste even better after two or three days in the refrigerator.Nutrition
Calories: 330kcal | Carbohydrates: 78g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 14204mg | Potassium: 989mg | Fiber: 4g | Sugar: 64g | Vitamin A: 650IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 2mg