Spicy Refrigerator Dill Pickles
This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!
This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!
I made a batch of these pickles and everyone I gave then to really like the pickles. But you need to cut back on the sugar. I made a double batch of brine and I only used 2 Tbs of sugar and I also used jarred jalapeno pepper in place of red pepper flakes. I don't care for red pepper flakes. I used about 7 or 8 jalapeno slices per jar, You can do anything you want for the heat.Read More
I made a batch of these pickles and everyone I gave then to really like the pickles. But you need to cut back on the sugar. I made a double batch of brine and I only used 2 Tbs of sugar and I also used jarred jalapeno pepper in place of red pepper flakes. I don't care for red pepper flakes. I used about 7 or 8 jalapeno slices per jar, You can do anything you want for the heat.
believe it or not...my first attempt at making dill pickles and I'M SOOOO HOOKED!!! we started 8 days ago and could just not wait another 2 days! crisp...cold...deelicious dill pickles. regionally (Hawaii) we mainly pickle cut up veggies and fruits like cabbage, onions, eggplant, mangoes, turnips and mustard cabbage so this was quite out of my norm. these pickles taste just almost exactly like claussen from the refrigerator section (at $5 a jar in Hawaii). i made these because i found a bag of small pickling cucumbers at a Korean market in town and i have never seen them at any other markets locally. there were 8 in the bag and so i adjusted the recipe for those 8 cuties and followed the recipe with the exception of the following. i used dried dill because i didn't have any fresh; my jar of pickling spice was so old the lid was stuck so i read the ingredients and improvised. i broke up some bay leaves, threw in some peppercorns, put a dash of cinnamon, a dash of colman's mustard powder (in place of the mustard seed); i didn't have any dill seed and didn't add any pepper flakes at my daughter's request. we packed those babies in a jar and the liquid just topped them...perfection! i'm planning to start growing my own pickling cucumbers! can't thank you enough FAIRYFAHRENHOLZ for sharing your wonderful recipe!!! tell your husband these pickles are the "crack" pickles! **-*-**mahalo from Hawaii**-*-**
This was a quick and easy way to use up those extra cukes in our fridge! I halved the sugar because I like more of a tart and garlicky pickle--wonderful!
Wonderfu! You can even use this recipe for canning pickles.
To sum it all up, we have eaten two jars of these pickles in only six days!! Yum! I added sliced onions, extra red pepper, used more vinegar than the recipe callled for and used pickling salt instead of regular coarse salt. I also sliced the cucumbers instead of pickling them whole so we could use them on sandwiches too. They stayed SO crispy!!
Easy to make pickles, everybody loves them. People cannot believe that they are homemade. One friend said that the only place that she thought that thy could come from was a gourmet market. I have made these twice and the amount of brine needed to fill the jars was not enough. I am not sure if it is because I make spears that might be the problem. I basicly tripled the amout of brine. Though I was filling twelve quart jars and one pint. I would suggest making more brine so that when it comes time to jar you do not run out.
This recipe was SO simple- I easily tripled the brine so I wouldn't run out. Plus, I added red onion, red bell pepper and to a few: some little green and orange peppers, so the extra brine was necessary. I'm making these as Christmas gifts and they look absolutely festive and delicious! I may make these a Christmas tradition! They not only taste good, but they look like a decoration with the dill and garlic bits floating about. Very simple recipe for any experience level- but you will look like a pro when your friends and family see the results!
You have ruined store bought pickles for us. These were easy and great. I halved the sugar as suggested by other reviewers and I boiled the 2 cups of water so it disolved the sugar and salt and I didn't wait. We used fresh hot red peppers from our garden instead of the flakes. Just wonderful. We couldn't wait for 10 days and ate them after 2 - it had the crunch of half soursThanks for the recipe
This was my first attempt at making pickles and I was surprised at how easy it was. I have to admit, I snuck a pickle after only one day, and they definitely get better if you can wait it out a few days. I used 1 T of red pepper, and the flavor was perfectly spicy and garlicky. Yum! The only thing I'd change next time is skip chopping the dill because it got messy and I think you'd still get the same flavor with whole sprigs.
WONDERFUL!! Crisp, spicy, with a sweet/sour balanced flavor. Excellent recipe that I plan to use over and over. I do recommend making a little more of the brine since I ran a little low at the end.
I was very skeptical when I saw this recipe, but I am so glad I tried it. I planted both slicing and pickling cucumbers this year hoping to make pickles, but when I started to price canning jars and canning materials I decided against it and then I ran across this recipe. It is AWESOME!! I did not use dill seed or fresh dill weed instead I used dried dill weed from the $1 spices at the grocery store and only used 1/2 cup. I also used coarse sea salt. I used both slicing and pickling cucumbers from the garden and cut them in big chucks, couldn't tell the difference between the 2 types. I also only used 1 Tablespoon sugar after reading the other reviews. I mixed it all up and put it in a big plastic ziploc container and waited a week. These were super zesty and crisp. My kids can't get enough. Thanks for sharing!
This recipe was ok. I am a first time pickle maker so I was very disappointed in my result. It was not spicy and very sweet. If you don't want a sweet pickle I'd cut it down to only a few table spoons.
Yum!! I followed the advice of other reviewers and reduced the sugar, but to a tablespoon, and I increased the salt a little. I make a couple batches of this brine and filled a gallon jar and some smallers jars. I filled my jars with onions, garlic cloves, hot peppers, banana peppers, jalapeno peppers, green peppers slices, and hunks of three different varieties of cucumbers. I picked tiny cucumbers and big ones, and they all turned out great. They are just that good. I did add celery seed to the mix as well, I just like the added flavor. I bought some pickling spice for my next batch. Mmm! Mmm! Good!
I love these!!!I didn't have fresh dill, used dry. Also, not necessary to presoak the cucumbers in the brine. I just prepped my jars, added cucumber spears, threw in some whole peppercorns into each jar (about 1 tsp. per jar.) Added 1 tsp. chopped garlic to each jar, 1 tsp. red pepper flakes to each jar. Then pour vinegar,salt and sugar solution into each jar. The other reviewers are correct, cut the sugar down to 1/4 cup or they are too much like bread and butter pickles....I wanted mine to be more like claussen and they were! Enjoy!
This is the best dill pickle recipe I have found, and I doubt I will try any others. I took a hint from another recipe though and soaked the cukes in cold water and ice cubes for approx 2 hours before slicing them into spears, then I soak them in the brine for 2 more hours, then pack into jars for the fridge. I'm using plain american slicing cucumbers, not pickling cucumbers and they are fantastic. They turn out so crunchy and flavorful. Thanks!
I think this recipe is a true winner! It has so many of the characteristics of a *great recipe*. It's easy, cheap, quick and, very importantly, it's so easy to adapt to your personal tastes. Don't like sweet? Not too fond of spicy pickles?? All VERY simple corrections to make! You can cut the cuke's any way you like, or not at all! I tried some of each, spears, halves and wholes, and are pleased to see good results with each. The spears were actually yummy (and CRISP!) after only 36 hours. The halves needed a bit more time and the wholes will need at least a week, I figure. For those who want good pickles but don't have everything, don't worry! Here in southern Thailand, many things are impossible to find. Such as pickle spice, dill seeds, mustard seeds and several other things found in other recipes (even canning jars!!). So I did without and it's oh-so-good. Fortunately for us, fresh dill, small cucumbers and garlic are all easily acquired. I also made my own pickling spice as per another user's suggestion. 2 bay leaves ripped up 2 t dry coriander seeds 1 - 2 t lightly pounded black pepper 1/2 t mustard powder dash of cinnamon dash of turmeric I'm sure it could be a bit more complex but it tastes great to me!!
Really super easy. Like so easy *I* could make this. With my kids' help. I followed the recipe exact only omitting the sugar because we don't like sweet in our pickles at all. We're going to let these chill out in the fridge for a couple days, then try them. Once we do, we'll update our review. As it sits, they smell amazing and again, were really easy to make. EDITED--few hours later: Little too salty. I'd cut back on the dill weed for next time. We'll see if it mellows after sitting in the fridge for a few days. As is, good. Just really too salty.
Yum! I was so excited to try this recipe, & I was not disappointed! I'm a huge pickle lover, & these tasted really similar to one of my favorite kinds of pickles. The only change I will make next time is to probably eliminate the sugar completely. I only put in between 1-2 tablespoons, & I still wasn't a fan of the sweet taste. I guess I just like my pickles sour :). Overall, though, really great recipe!
Love these! My family can't get enough of these. I cut the sugar to 1 T. (we don't like sweet pickles), just added a pinch of red pepper flakes and I doubled the brine. Since they are eaten so fast after the 10 day waiting period, I just put fresh cucumbers back in the brine and they still taste as good as the first batch.
These are nice pickles. I do like the flavor of the dill. I used about 1/2 the sugar and am glad I did; I love pickles, any kind of pickles, but I'm less partial to sweet pickles. I, to discovered that there really isn't enough liquid to cover the pickles as written, so I doubled the liquid but ran out of vinegar so had to use a little more water than called for. It still wasn't quite enough, but sufficient to try these out. I'm inclined to agree wtih a revieweer who suggested that the dill doesn't need chopped; I actually thought the small pieces got in the way when pulling pickles out of the jar, and would prefer bigger pieces so it is easier. All in all, though, bf and I really enjoyed these and we will probably try again. Thanks for the recipe!
These are great pickles. THis was my first attempt at making pickles from my home grown cucumbers and they were truly awesome, and better yet EASY!! I reduced the sugar by a lot, next time I think I may only use 1 tbls, I used 2 this time. I also mixed cider vinegar and white only because I didn't have enough cider vinegar. I would have liked a little more dill, but I didn't have enough in my garden. Also, I threw in a couple chopped banana peppers ( because I had them) and a teaspoon of Alum for crispness. Awesome Pickle!!
I just made these last night and I've already snatched 2 from a jar! They're perfectly tart with just a bit of a burn. Can't imagine how good they'll be in 10 days :o) After reading the other reviews, I opted to reduce the sugar to 2 T, up the salt to 2 T, and leave the dill whole and just cram several sprigs in each jar. For some reason I couldn't find dill seed at the store so had to leave it out, but hopefully the dill weed will impart enough flavor! I had to use regular cucumbers (cut into spears), but I'm sure pickling cucumbers are even better. Like some other reviewers, I had to make more of the brine to cover my cucumbers, but I think that has a lot to do with how densely you pack the cukes in the jar. I'll update this once the required 10 days have actually passed! I'm willing to bet there will only be a few pickles left by then though because they're so good already!
Really good and easy. Only used 1/4c of the sugar instead if the full 1/2c. Next time will reduce even more to just 2 tblspns. Nice and garlicky, spicy, and dill-y. This is a great recipe that us easily adaptable. Nice and crispy yet totally infused with flavor even after just 5 days....we could not wait the full 10 days. Lol....like the fact that you can also control the sodium in these pickles .....I used sea salt and way less then called for. Thanks for my first experience in making pickles .....look forward to making more.
Wow, I had everything on hand to make these, including freshly picked pickling cucumbers! After reading the other reviews, the only change I made was cutting the sugar in half. It's only been 5 days, and like the other reviewers, I just couldn't wait to taste them. Incredibly awesome! Absolutely love them, but even with the sugar cut in half, I can still taste a slight sweetness. Next time, ( this weekend, bumper crop!) I will use slightly less than half of the sugar, seeking perfection! It's all just a matter of taste, but I really don't like any kind of sweet pickles, I love garlicky, vinegar pickles. Thank you so much for sharing the recipe!
IF YOU WANT SPICY (SOUR) DILL PICKLES OMIT THE SUGAR ENTIRELY. If you want sweet bread and butter pickles then follow to a T. I wanted spicy & dilly pickles. For my first batch I followed the recipes exactly as written. Before putting into jars I tasted the liquid. Yikes!! I'm glad I did. It was like a dillish syrup. So I rinsed off all my cukes and started over, this time omitting the sugar completely. Two weeks later, I am eating a pickle. Definitely the spicy (& sour)type of dill I was looking for!
I have made these about 5 times now and EVERYONE loves them, even my picky husband who I feel is a pickle snob. The only thing I really changed is I add at LEAST a full tablespoon of red pepper flakes to give them a real kick. I often use cucumebers from my garden and just slice them up. The flavor is amazing and the process is so easy!
LOVE this! So simple and easy I almost can't believe it. I had to make a few small changes to what I knew I would prefer though. I didn't have very much red pepper flake in the cabinet but I did have some dried red chilies so I used a total of 10 small chilies and all of the pepper flake that I had which was about a tsp. I didn't chop my garlic I just smashed it and threw it in and also halved the amount of sugar. These are so good they remind me of my favorite deli pickles! Update: I've also used this same recipe to pickle sweet peppers from our garden and good grief are they fantastic!
I was skeptical on this one but so glad I tried it! I tripled the basic recipe and added some sweet red peppers, white onion chunks, jalapeño slices instead of red pepper flakes, extra garlic, some peas in the pod from my garden. I only used a small amount of sugar as I wanted dill pickles. I started eating the second day. Testing every day. Hoping they stay crunchy for the whole month. I only had pint jars and they don't hold much, but I used small pickling cukes. This is so easy and fun! Fun to give to friends who will want to try it also.
i used this recipe to make pickles for my very first time...i omitted the sugar and added extra garlic and pepper flakes...they we're fabulous! thanks for sharing!!!
Very easy & very good. I had large cuces from the garden so I sliced them, using about 8 large ones. Dropped sugar down to 1 Tablespoon, used 4 teaspoons of canned minced garlic, and added a chopped fresh chile pepper to the brine. Put it all together & after 10 days they were great!
So so so so good. I didn't have fresh dill weed but they tasted delicious with the dry stuff! I just added a little more.
I don't care for the sugar in these, but other than that, they were awesome! Love the texture, and the spice. We'll definitely be making more next summer!
You will NEVER TASTE A BETTER PICKLE- be it store bought or homemade. These are the BEST things we've EVER had!!!
Great pickels! I used pickling salt, and like others, reduced the sugar. I canned these and they are really good.
Delicious, crunchy and very easy! My husband, who is not a huge fun of pickles and vinegar in general, loved these!
delicious! first attempt at making pickles and they turned out great! cut the sugar WAY back - 1 tsp. per batch of brine. I made 9 quarts - quadrupled the recipe and brine qty. came out perfect!
Too sweet (even though I only put in 1/2 the sugar from the recipe) and too much vinegar. Not enough salt for my palette. Good base though - just needed less vinegar and more salt.
I had no idea how easy it was to make great pickles! After the first batch, I cut the sugar in half but otherwise followed it to a T. I think we're on our third batch now. Great in tuna salad or with sandwiches!
Wow!!! These are really really good and I just made them. Had to try them after they soaked for a few hours and they are GOOD!!!! Can't wait for the full 10 days to see how they taste. I took some of the reviewer suggestions and cut the sugar way back, added sliced jalapenos and alot of garlic. I wasn't sure if you were supposed to leave the cucumbers whole or what to do so I made some cut into chips, spears and left a few whole. Will see which I like the best but I have a feeling it won't matter, they taste awesome!!!!
These were really very good. It made enough brine to fill 2 quart jars. I cut the cucumbers into spears rather than leaving whole, stuffed them into 2 jars then poured the brine over the top. Filled them up to the top. I let them sit a week in the refrigerator before we sampled. So nice and garlicky!
Just tried these pickles & they are great!!! My husband & friends love them too. I didn't have any pickling spice so I just omitted it and they turned out great. Can't get over how crispy they are, they are addictive!
turned out very good. Next time, don't add the peppers. It isn't too spicy, but the pickier people might not appreciate them. I doubled the brine and it was barely enough.
Be sure to read the reviews....use less sugar.
Absolutely amazing. I will never ever ever eat store bought pickles again. I halved the amount of cucumbers and doubled the brine since it's just me and my husband. I also cut the sugar and added sliced white onions and fresh jalapenos. They turned out perfect! I'm already on my third batch.
I just finished mixing everything together for three batches of these pickle's, because the last time I made them there wasn't enough for everybody! I have actually been begged to make these. I use regular cuke's sliced into rounds. I also triple the brine to make sure I have enough. The one thing I didn't like was the all that chopped dill in the jar when you're eating them. I bought a tube of dill paste, which dissolves into the liquid, and added sprigs of fresh dill. Added far less sugar, and 3 Tsp. of hot pepper flakes. We all like them spicy!! The worst part is having to wait 10 day's to eat them, but it's definitely worth the wait!! :=)
I liked this recipe a lot, however it should say SWEET spicy pickles, if you add as much sugar as the recipe states. I only added about a Tablespoon and they weren't sweet and more the flavor I wanted.
I have made refrigerator pickles for years (only sweet pickles) but I wanted dills as well. I made this recipe and followed it to a T - and although the flavor was right on - the pickles were mushy and falling apart. No crispy or crunchy here.
The best and easiest recipe for pickles I have come across. I had an abundance of cucumbers in my garden this year and decided that making pickles was for me. I had never made pickles before, dill or sweet. Too much trouble and too cheap in the stores. I am so glad I made this recipe. I did wait my 10 days like suggested and yesterday was the day. I love them and so did my husband. They are not hard to do, the expense of buying the spices the first time is the biggest hit on your pocket book and was well worth it. I can't wait for others to try them, that is how proud I am. My daughter in law will be here to get her jar on her way home from work today. Cut back on the sugar like other reviewers said would be a good idea. They are just a little bit sweet, I like em anyway, sugar or not. I made a double batch, boy am I glad I did. I will make another batch when I get down to one jar.
FANTASTIC!! Very quick and easy and SO GOOD! But as others stated, I put a little less sugar and next time I WILL NOT CHOP the dill. It is very messy chopped--I suggest using it whole. Also, no need to wait 10 days. I made them at night and we began eating them the next day. Today is day 2 and they are almost gone. They were nice and crisp and had plenty of flavor! I'm getting ready to pull more cukes out of the garden to make some more!!
These pickles are amazing. Just following the recipe will give you awesome results, but is very easy to tweak to fit your tastes whether you like them sweet, a lot of garlic, spicy, etc. Will definitely make this over and over :)
Wonderful...After reading the reviews I only put in 1 Tablepsoon of Sugar and I didn't chop the dill weed up. I also didn't use dill seed. AND I sliced my cucumbers up so they'd be chips instead of spears.
These are scrumptious! I did alter the recipe to suit my taste by omitting the sugar and adding extra garlic and red pepper flakes. I also put extra dill sprigs in the jars before refrigerating. I doubt I'll buy pickles in the future because I liked being able to choose organic ingredients.
Wonderful flavor & so easy. I used dried dill and omitted dill seed and red pepper. The flavor is wonderful!
Man these are good! I put in extra hot pepper and garic and some thinly sliced onion! The cucumbers have stayed crispy too! I would reduce the sugar and add more salt next time. Great flavor! thanks!!!
I too reduced the amount of sugar way down to about a tablespoon since I didn't want sweet pickles. Cut my cukes in quarter spears. Could have used a tad more salt (probably to make up for the missing sugar?). Didn't bother to chop dill, just cut it off plant, washed, and tossed in whole. One other thing was I had soaked my whole pickling cukes in ice water for about three hours and then sliced before putting in jars. Yum!
Great pickles! Extra crunchy! I cut the sugar in half and doubled the salt (course pickling salt). Everyone loved these!
These were delicious! I was lucky enough to find pickling spices at the market one day, so I went right home and made them. 15 jars later, we are in pickle heaven! I followed the recipe pretty much until I got to the red pepper. I only used a couple of pinches of it, since I didn't want my pickles too spicy.
I absolutely love pickles and am very particular about them...they must have FLAVOR like you just got it out of the full sour pickle barrel at the deli, not like some of those storebought that taste like cold cucumbers that ran past the pickle brine. I also never made pickles before, bought the cucumbers and then had to rush out of town for a funeral. I knew the cukes would be rotten by the time I got back so I mixed the brine and put the pickles in exactly as directed while I packed. LEt them sit as instructed and popped them in old mayonaise jars and popped them in the frig. I cut the cucumbers in quarters lengthwise and followed instructions EXACTLY...except I had no fresh dill so I used dried. (I looked in a substitution book which said to use 1 tsp dry in place of 1 Tbsp fresh, which is 1/3 the amount..so I used 1/2 cup in place of 1.5 cup) My dill was a bit old, so I dumped in more than it said...maybe 3/4 cup. I am making it again today, as all my friends want to try some and I wanted to test it on myself before poisoning anyone else! I am going to try fresh dill. Also, I cut sugar all the time when I bake, but was afraid to in this recipe as I didn't know what the chemical interaction was with the ingredients. They were NOT AT ALL sweet...and I can eat a lemon or lime raw. When I get these down I will try canning with a water bath, but this is so simple I wish I had tried it decades ago.
Two words- VODKA AND ICE! Cut back a hair on the vinegar and water to accommodate for these two awesome ingredients. The ice ensures extra crispy pickles and the vodka, well, need I say more?
A friend at work bought me in some spicy pickles he got at Whole Foods. I was wanting to duplicate them and found this recipe. I had to use one big pickle jar I had hanging around instead of the three small ones so I had to double the brine to fill it up. I just love the way these came out! They don't taste like the Whole Foods pickles, but they are great on their own. Next time I'm going to reduce the vinegar and increase the sweetner (I used Splenda instead of sugar) and the red pepper flakes which I think will be closer to the pickles my friend brought in. I want to surprise him with some less expensive homemade pickles, but truly I am very pleased with these. Thank you so much for the post!
I use to love my grandma's home made pickles. to this day when i smell dill i think of her- I was looking for the easy way out when trying these-no canning etc. I love these- these make me look like the queen of pickles- making more this weekend
works well. 5 days in fridge is perfect. more than 2 weeks gets soggy.
Excellent! These have really great flavor and are super crunchy. I doubled the crushed red pepper and they definitely have some bite to them. Thanks for the recipe! :)
good! we had to take a 'tester' pickle after 4 days and they were great! i used an english cucumber. my kids LOVED them. making more now!
Turned out really good & easy to make. They tasted the best to me after the 15 days of refrigeration. I have already made another batch by popular demand.
Very yummy! I made several batches this summer. I used less sugar than stated, though.
These pickles were SO easy to put together and are absolutely delicious. I have tried at least 4 other recipes in search of the perfect dill pickle, when I made these I omitted the sugar completely and they turned out exactly as I was wanting them too. This is definitely a go-to recipe from now on!
WOW! Made several batches of these over the summer. We skipped the sugar in these and added Jalapeno and Tabasco peppers for a nice kick of heat. Delicious!
Very good pickle recipe. Was hesitant to try a dill pickle with sugar in the brine, but was very happy at the outcome. Pickles were crisp, flavourful, and delicious. Will be making this one again when the cucumbers are ready in the garden.
OMG!!! Absolutely perfect... I soaked my cuc's in an ice bath in the fridge for 24 hours, lightened up on the sugar, added fresh garden jalapenos and of course more garlic and fresh dill.. Could only wait 5 of the 7 days or should I say my family could only wait.. And they were absolutely delicious.. Can't believe I finally found a crunchy yummy recipe that my family likes, thank you so much....
I changed these up a little bit. I omitted the red pepper flakes, since my kids don't like spicy food. I cut the pickles into slices for sandwiches. And instead of chopping up the dill, I added about 4 sprigs of dill to each jar. This recipe made me 6 jars of delicious crunchy pickles!
I made a couple tweaks (added onion chunks and sliced jalapeno peppers, and some fresh parsley & thyme) but these are really, really good!!! I only made these because I was gifted with 6 cukes from a neighbor's garden, and we don't really eat them. Now I'm considering growing cukes next year just to make more of these!
Oh my gosh, these are so good after just one day! They are nice and crisp and so flavorful. I used a lot of fresh dill from my garden and didn't chop it. I didn't reduce the sugar because I read all of the reviews after I made the pickles, but I still like them A LOT. Also, they were very easy to make. Will definitely be making more of these.
I was somewhat skeptical but my pickles came out beautifully. I'll make this recipe again and again.
Awesome! Super easy and extra delish! We had fresh hot peppers and used those instead of pepper flakes! We've made them a few times, the second time we made them we cut the sugar, they weren't as good! We're sticking to the original recipe!
Excellent! I did cut the sugar. I'm so pleased with the outcome. Thanks!
These are AMAZING. I was eating them on day one.. my son and I have almost gone through an entire jar. I also increased the pickling juice just so I would have enough and since I had room in the bowl, I pickled onions and celery too. Soooo good!!
I never tried making pickles. I will never BUY them again! We always bought the Zesty Dills and loved them. Now I'd say that they'd "do" in a pinch. FYI, the 2/3 oz. package of fresh dillweed only makes 1 c. so that is what I used. It was plenty. I cut the sugar to 1 T. because I wanted them to be ZESTY, ZESTY, ZESTY and boy did they deliver. Nice and garlicky, too. So easy and so tasty. Thank you for this fantastic recipe!
Very good, but the sugar definitely needs to be reduced if you're looking for a classic dill taste.
This recipe is SO good and SO easy to make. I cut the sugar in half as others suggested but otherwise made it exactly as written. I am not a fan of sour foods so I found it too tart but my husband who loves sour thought they were perfect. Definitely a keeper!
These are easy and fantastic!! I make them all the time. I follow the recipe as written.
So easy, and great after just a few days!
Not what I expected, don't think I'll do this one again.
Oh. My. Gosh. I am a self proclaimed pickle addict (I eat 1 or 2 a day) and these were some of the best that I have ever tried. I only gave four stars because I wasn't a fan of the sweetness. Next time I think I will reduce the sugar drastically or leave it out all together. Yummmmm!
These are awesome and delicious pickles!!!
I cut the sugar in half and they were perfect.
I had planned to follow the recipe exactly, but after making the brine mixture I was overwhelmed by how sweet it tasted, so I doubled the brine recipe (without doubling the sugar) to try to compensate. It was still too sweet in my opinion, Not a bad taste, just not a traditional dill pickle flavor. If you like zesty dills, I would just add sugar to taste, I imagine even a quarter of the sugar listed might be too much. I cut my cucumbers into spears to speed up the pickling process and put everything into a large tupperware container as it was too much for my jars. Overall, I good recipe, just more sweet than spicy.
WOW! I have NEVER done pickles before and this was easy and wonderful! I like dill pickles and wanted to do it without the canning processes. I had too many cucumbers from my garden and a neighbors (both pickling and burpless) and I just mixed them all up (can't tell the difference) with some jars of spears and some of sliced. I doubled the brine per other reviews and omitted garlic and red pepper, halved the sugar and added celery seed and a few shakes of alum to the brine. I couldn't find fresh dill so just used jarred dill weed. After 3 days, I dug into one of the jars of the sliced and ended up eating the whole thing in 2 days. I will make these again and again and give them as gifts all summer long. I also liked that this fits our healthy lifestyle perfectly! Thanks!
Good taste, but they didn't stay crispy after the full 10 days - I actually liked them better when I sampled one on day 5. I would also tie up the spices in a cheesecloth or coffee filter next time to keep them from floating around.
This recipe was far too sweet for my preference. Some of that may have been my own fault, because I used a little over a quarter cup of Splenda instead of a half cup of sugar to cut down on the calories. Although Splenda is as good as sugar in most recipes (and you use half as much), it may have been the reason these turned out so super sweet - I don't know. Regardless, next time I'll be trying them without the sugar added at all.
Excellent recipe! I simply changed the hotness to fresh banana peppers. Thanks!
Loved these pickles! Highly recommend!
This are easy great tasting pickles. The first time I made them I had one after only 2 days mmm... so good. My husband who can care less about pickles had 3 of them.I did omit the sugar (did not have any on hand) and the were still great. Will have to make some more when my cukes are ready from the garden.
LOVE, LOVE, LOVE these pickles!!! I did not wait the 10 days. The next day I tried them and they were superb. They were gone by the end of the next day!!!
This recipe was great. Loved it. Cann as recommended & you will not be disappointed. I am finishing my jar off right now. I made these and a batch of canned ones that I can use in the future as well. I know this sounds bad but I love drinking the pickle juice. I don't know if you have ever tried it, but it works with me as an appitite suppressant. Maybe the next 'diet' recommendation?
This is a good recipe if you like dill, I love dill and think they are great. Some others in the family weren't so impressed with the strong dill taste. :) So follow your taste buds!
My first attempt at pickles! They were good, but next time I make them I'll adjust a little to fit my preferences. I'll cut way back on the sugar and add more heat. Thanks for sharing! Very crispy and tasty!