Refrigerator Dill Pickles



2 fresh dill heads OR 3 tbsp dill seed
3 cloves of garlic, chopped in quarters
1 small white onion, cut lengthwise into large sections
2 fresh jalapeno peppers (optional)
2 tbsp mixed pickling spices
2 bay leaves
1 cup white vinegar
8 cups water
1/4 cup pickling salt
1 gallon pickling cucumbers, cut lengthwise in quarters

Cooking Instructions

Add the dill, garlic, onion, jalapeno peppers (if used), pickling spices, and bay leaves to the bottom of a glass gallon jar. Add cucumbers to the jar. Combine the vinegar, water, and pickling salt in a saucepan, bring to a boil, and cool. When the vinegar mixture has cooled, pour it over the cucumbers, making sure that all the cucumbers are covered. Refrigerate for at least three days before eating. Keep refrigerated.


Not specified.

Nutritional Information


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