Refrigerator Dill Pickles

These pickles turn out very crunchy. A 1-gallon jar doesn’t have to be used. They can be put in regular canning jars with dill, garlic, and onion added to each jar.

From our former Discussion Board

Big Dave: Lesley, I have tried your recipe for “refrigerator dill pickles and I am wondering what is wrong. The recipe states that after 24 hrs in the refrigerator the pickles are ready to eat, well I just tried mine after 48 hours and they have no taste whatsoever. But they are crunchy! How long is reasonable for these pickles to even have some sour taste?

Reply from Lesley: These aren’t sour pickles, just regular dills. After a week, they taste great. It’s true that you can try them early, but let’s face, 2 days really isn’t very long. They do get better. At 2 days, they still taste like cucumbers with a slightly pickled flavour. I happened to like it at that stage, but it’s not for everyone. Give it a week and you’ll be very happy!