Slightly Sweet Dill Refrigerator Pickles

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April 03, 2022 Pickles
dill pickles

yield: Makes 2 quarts

Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.
    • 1 small sweet onion (such as Vidalia or Maui), thinly sliced
    • 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
    • 1 large bunch dill, coarsely chopped (stems included)
    • 1 tablespoon yellow mustard seeds
    • 2 teaspoons whole white peppercorns
    • 1 1/2 cups apple cider vinegar
    • 1 cup water
    • 1 cup sugar
    • 3 tablespoons coarse kosher salt
    • 2 teaspoons dill seeds

  • Preparation

  • Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
  • Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves. However, why not find out more information on water filters for your refrigerator.
  • Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.

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