Dilly Sweet Refrigerator Pickles

I have to admit I have never had much luck with making a good dill pickle that stays crispy like my Grandmother did.  But what I can make is a great no-fuss, no-canning pickle that I just had to share!  I got a question last week from a reader asking “How to make pickles without canning?”  So over the weekend I made a batch with the last of our pickling cucumbers to show her how simple they are to make.

dilly sweet refrigerator pickles

You are going to love how simple this recipe is!

cucumbers

Step #1 – Wash 14 – 4 to 5 inch pickling cucumbers and 2 medium sweet onions.

slice onions and cucumbers

Step #2 – Slice cucumbers into 1/4 inch slices and peel and slice onions.

layer in glass jar Step #3 – In a clean one-gallon glass jar layer onions and cucumbers until the jar is filled.

mix spices Step #4 – In a large stock pot mix 4 1/2 cups of cider vinegar, 3 cups of water, 3 cups of sugar, 2 tablespoons of dill seed, 9 tablespoons of coarse kosher salt and 9 tablespoons of pickling spice.  Bring to a boil until sugar is dissolved, turn down heat and simmer for 5 minutes.

pickle brine Step #6 – Ladle pickle brine over layered cucumbers and onion.  Once the brine has cooled, add lid and refrigerate for one week. The longer they sit the better they are.  I have kept the jar in the refrigerator for 3 to 4 weeks after their sitting period, but they usually don’t last that long in my house.  

Are you new to canning or just want to learn how you can save money and preserve your own food? I highly recommend At Home Canning for Beginners & Beyond. At Home Canning Click here to visit At Home Canning For Beginners and Beyond.  

Dilly Sweet Refrigerator Pickles
An easy no-fuss, no-canny refrigerator pickle.
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Ingredients
  1. 14 - 4 to 5 inch pickling cucumber
  2. 2 medium sweet onions
  3. 4 1/2 apple cider vinegar
  4. 3 cups sugar
  5. 3 cups water
  6. 9 tablespoons coarse kosher salt
  7. 3 tablespoons dill seed
  8. 9 tablespoons pickling spice
Instructions
  1. Wash and slice cucumbers and onions in 1/4 inch slices.
  2. Layer cucumbers and onions in a gallon size glass jar.
  3. In a large stock pot mix, vinegar, sugar, salt, water, dill seed, and spices.
  4. Bring brine to a boil until sugar is dissolved.
  5. Lower heat to a simmer and cook for 5 minutes.
  6. Ladle pickle brine over cucumbers and onions.
  7. Let cool before adding the lid to the jar.
  8. Store in the refrigerator for one week before eating. The longer they sit the better they are.
  9. Keeps for 4 weeks in the refrigerator.
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