This recipe has been updated and moved to my new blog – just click the link below to find it!
Refrigerator Garlic Dill Pickles on The Creekside Cook
[there’s even a printable version available now!]
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There's a new blog in town, and eventually everything from here will be moved over there. You don't have to wait though - go and check it out now!
The Creekside Cook
Connections
We will be down in two weeks.
Hi Donalyn, I was just at our market down by the lake this morning and picked up some pickling cucumbers. We used to eat them from our garden in Savannah with lots of pepper and vinegar. My Mom also canned dill pickles and so did I when we lived in Minnesota and North Dakota. I think I will try your refrigerator pickles, Peyton loves Milwaukee Dills so I’m sure she will love these. Take care,
Shirley
You – are – so – smart! Can’t wait to try them. The recipe is printed and ready to go. Does one have to use pickling salt? What’s the difference?
Ellyn – they will probablybe all gone by then – better come sooner!
Hi Shirley – thanks for stopping by my blog. Always nice to see my co-grandma!
CM – because it’s pickling salt! duh! Really it is for two reasons I think – regular salt has iodine which I guess isn’t good for pickles. Pickling salt also seems to be finer but that could just be in comparison to kosher salt which is what I use for everything else.
I used to make a similarly easy bread-and-butter pickle recipe.
I could spend the next ten years smiling and awash in your blog. It will go right on my favorites list, as well as my blogroll at oakinthe seed!
Can’t wait to try these pickles!
DjBrown
I am officially beyond jealous! Beyond! These look amazing.
I just had to stop and drop you a note, because as I was getting up from watching a movie I thought happily to myself, “Oh, tomorrow is home-photo-day on dlyn’s blog.”
Either I need to get a life or I really enjoy your pictures :)
sara
http://www.gitzengirl.blogspot.com
Those pickles look delicious! And I’m looking forward to this year’s bucket brigade…
I love garlic dills. I ate them a lot during my second pregnancy. Oddly, that daughter does not seem to favor pickles!
Yummy! Reading this has me craving pickles and I have none in the house! AGH!
Ha. I just found you on food gawker. That is the coolest. I hope there is some left when we get there.
Our dill has already gone to seed :-( we can’t even use florets!
thanks for posting this! i’ve always thought that it would be way cheaper to make my own pickles than having to pay $10 for a big jar at the store. now i know how!!
Thanks so much for the great recipe (and sweet comment on my site). These pickles are addictive. I am now worried about the day they run out and considering making more:-)
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Thank you for the recipe! I love these pickles, I added a half a jalapeno to each jar and WOW its a nice Kick.
Thanks Billy – we often do the same!
GORGEOUS photos and you make it look so easy! My kids love dilly beans, and I just have to try this cuke recipe.
Susan – falling off a log is complex and difficult compared to these pickles :)
Greetings from Idaho! I’m bored at work so I decided to browse your site on my iphone during lunch break. I really like the information you present here and can’t wait to take a look when I get home. I’m amazed at how fast your blog loaded on my phone .. I’m not even using WIFI, just 3G .. Anyways, superb blog!
Hi Donalyn, My wife & I made these pickles last year, and they were a big hit with us, friends & family; however, I have a couple of questions. Last year, we soaked our cukes in an ice water bath for an hour or two before processing. I really thought I got this info from your recipe, howver I don’t see it. Have you ever heard of this? It’s supposed to make them crunchy, and it worked. Also I don’t remember how many cukes (roughly) it takes to make your recipe. Can you help? Thanks.
Hi Brian – I don’t soak these pickles, because they will be crunchy no matter what, because they don’t get cooked at all, like canned pickles do. You certainly can, but I’m not sure how much difference it will make and it’s an extra step, so I would encourage you to try them without the ice bath.
As for the amount, it is hard to put a number on that, because it depends on the size of the pickles. If I have 20 4 inch long picklers ready at the same time, I will make a batch. I really just go by how many jars I am able to fill, and make brine enough to fill the jars – if you have some extra, it can be refrigerated, and then reheated, to use for the next bath.
And thanks so much for stopping by!
all of my pickles are gone form the first batch, and i was wondering can i just reheat the brine from the first batch to make next batch?
I would not do that Deloris, because I like the fresh flavor of new brine, but I am pretty sure I have seen where others use it for an extended period, just adding more cukes as they eat the pickled ones – I would keep it in the fridge all the time though I think.
What a great recipe to come across, thank you so much! We just happened to pull a handful of pickling cucumbers from our garden yesterday — so i just threw a big jar of pickles together! Now is going to be the hard part — waiting atleast a week for them!
Thank you, from a very happy pregnant lady about to have homemade pickles! :)
Kim – always glad to help keep pregnant ladies happy – I loved pickled stuff when I was pregnant!
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I’m sure these are just as good with the cucs sliced or quartered? My first attempt and I am short on jars so I need to get as much in a jar as possible without overpacking!
Thanks
Yes – you can cut them any way you like – smaller pieces will be done a little quicker as well.