Sweet Dill Refrigerator Pickles
Jodi says: Cukes are already turning up at our local farmers markets here in MO. What a nice addition to a July 4th picnic. Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles. Kay Curtis, Guthrie, Oklahoma
Jodi says: Cukes are already turning up at our local farmers markets here in MO. What a nice addition to a July 4th picnic. Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles. Kay Curtis, Guthrie, Oklahoma
- Carbohydrate 1.22054929839853 g
- Cholesterol 0 mg
- Fat 0.0316727999477718 g
- Fiber 0.169243500678221 g
- Protein 0.192811099675438 g
- Saturated Fat 0.0103960999811634 g
- Serving Size 1 1 Serving (52g)
- Sodium 2233.99568141742 mg
- Sugar 1.05130579772031 g
- Trans Fat 0.00984160498169987 g
- Calories 7 calories
Step-by-step
- In a saucepan, combine sugar, vinegar, water and salt.
- Bring to a boil and boil 1 minute.
- In a large nonmetallic container, combine cucumbers, onion and dill.
- Pour dressing over; cool.
- Cover and refrigerate at least 3 days before serving.
- Stir occasionally.
Boil the brine mixture for precisely one full minute to ensure the sugar crystals dissolve entirely into the vinegar and water solution. Refrigerator pickling bypasses thermal processing entirely, relying instead on high acid and salt concentrations combined with cold storage to preserve texture and retard spoilage without requiring specialized canning equipment. Because these vegetables never experience high heat, they retain an aggressive crunch that traditional shelf-stable processing often destroys.
- Slice cucumbers uniformly to a thickness of one-quarter inch so the brine penetrates the tissue at an even rate.
- Use a nonreactive glass or ceramic container rather than an unlined metal bowl, because the high vinegar content will pit aluminum and impart a metallic taste to the brine.
- Allow the pickles to rest undisturbed in the refrigerator for a minimum of seventy-two hours before tasting, giving the osmotic pressure enough time to draw out excess water while replacing it with the sugar and dill infusion.
Store the sealed container in the coldest part of your refrigerator to maintain optimal crispness throughout the storage period. Proper refrigeration keeps these vegetables vibrant and crisp for up to one month.
